Dunham Cellars Wine Club - October 2012
48/48 Wine Club Appreciation Dinner – August 2012
Crusty white boule or artisanal loaf of bread
One head of garlic
Extra Virgin olive oil
Coarse salt and pepper
1 6-ounce jar marinated artichoke hearts, drained, patted dry, chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 to 6 tablespoons mayonnaise
Optional, pinch of cayenne pepper
Place thick slices on an ungreased grill or grill pan. Toast each side for 5 minutes over medium heat. If you don’t have a grill pan, broil bread until golden brown about 1 minute on each side. Remove toasts from grill and immediately rub with cut side of a head of garlic. Brush toasts with olive oil. Sprinkle with coarse salt and pepper.
Place artichoke hearts, Romano cheese and red onion in a bowl. Mix in enough mayonnaise to form a thick spread.
Preheat broiler. Top bread rounds with spread. Arrange bruschetta on a baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.