Tuesday, December 14, 2010

Artichoke Parmesan Spread

Not sure if you've noticed, but I've been on a baking kick lately.  This post is not a dessert, it's actually a very healthy and full of flavor recipe!  It can be a spread for a bruschetta or a sandwich, a dip for veggies or chips, or even mixed with pasta!  It even has some protein because of the parmesan, but if you are a vegan feel free to sub in some silken tofu or just leave it out completely!
Artichoke Parmesan Spread
(makes enough to spread on at least 2 french baguettes)
1 box/bag of frozen artichoke hearts, thawed
2 cloves garlic (feel free to add more if you like)
1 cup parsley, roughly chopped
1/2 cup extra virgin olive oil
1/2 tablespoon salt
1/4 teaspoon pepper
1 cup freshly grated or shredded parmesan cheese (If you want to omit the cheese, replace with 1 cup silken tofu)
2 cups balsamic vinegar (for glaze on top)

Place all ingredients, except the vinegar, in a food processor.  Blend until mixture is combined and smooth.  Spread the mixture on slices of toasted baguette. (To do that, place slices on a baking sheet and toast in the oven at 400 degrees for about 7 minutes.) 

To make the balsamic glaze, pour vinegar into a small non-stick pot over medium-high heat.  Let simmer until the vinegar gets thick enough to coat the back of a spoon.  This process takes about 30-40 minutes. Drizzle glaze over the bruschetta and enjoy!!  The glaze should keep in an air-tight container for a few weeks in the fridge. Use leftover glaze for salads, chicken, shrimp, sandwiches, pasta, veggies, etc.  


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