Artichoke Bruschetta:
Pecks Wine and Spirits - Friday Night Wine Tastings
6-oz. jar marinated artichoke hearts, drained, patted dry, chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion or shallot
5 to 6 tablespoons mayonaise
16 1/3 inch thick French bread baguette rounds
Place first 3 ingredients in bowl.
Mix in enough mayonaise to form thick spread.
Preheat broiler.
Top bread rounds with spread. Arrange brushetta on baking sheet.
Broil until spread is heated through and begins to brown, about 2 mins.
This Hor d'oeuvre was served with:
Italian Classics Pinot Grigio 2003
Nicolis Valpolicella Classico 2003