Preheat oven to 375 degrees F.
Brush bread slices on both sides with olive oil and place on a baking sheet. Bake slices until just crisp, about 4 minutes. Bread can be toasted ahead of time.
Drain artichokes, reserving about 2 tablespoons of the oil they were packed in. Place artichokes in a food processor fitted with a metal blade. Add reserved 2 tablespoons liquid, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)
When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some parsley. Serve warm on a platter.
Ingredients
Directions
Preheat oven to 375 degrees F.
Brush bread slices on both sides with olive oil and place on a baking sheet. Bake slices until just crisp, about 4 minutes. Bread can be toasted ahead of time.
Drain artichokes, reserving about 2 tablespoons of the oil they were packed in. Place artichokes in a food processor fitted with a metal blade. Add reserved 2 tablespoons liquid, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)
When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some parsley. Serve warm on a platter.