Goat Cheese, Artichoke, and Olive Bruschetta Recipe – Sunset Magazine

Name: Goat Cheese, Artichoke, and Olive Bruschetta Recipe – Sunset Magazine
Total time: 120 min
Ingredients: 1 large artichoke or 1/2 cup diced thawed frozen artichoke hearts; 1 shallot, finely chopped; 1/4 cup extra-virgin olive oil, divided; About 1/4 tsp. kosher salt; 1 small garlic clove, minced, plus 1 whole clove; 1 tablespoon Meyer or regular lemon juice; About 1/4 tsp. pepper; 1 tablespoon chopped flat-leaf parsley, plus small leaves; 1/3 cup picholine or Niçoise olives, pitted and coarsely chopped; 12 baguette slices (from 3/4 baguette), cut on a diagonal about 1/2 in. thick and 4 to 5 in. long; 1/2 cup fresh goat cheese

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As delicious as they are, artichokes have a compound that makes wine taste sweet. Tangy goat cheese brings both into balance. Serve the bruschetta with a Sauvig

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Ingredients

1 large artichoke or 1/2 cup diced thawed frozen artichoke hearts
1 shallot, finely chopped
1/4 cup extra-virgin olive oil, divided
About 1/4 tsp. kosher salt
1 small garlic clove, minced, plus 1 whole clove
1 tablespoon Meyer or regular lemon juice
About 1/4 tsp. pepper
1 tablespoon chopped flat-leaf parsley, plus small leaves
1/3 cup picholine or Niçoise olives, pitted and coarsely chopped
12 baguette slices (from 3/4 baguette), cut on a diagonal about 1/2 in. thick and 4 to 5 in. long
1/2 cup fresh goat cheese