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Bruschetta with Pancetta, Artichokes and Tomatoes
Ingredients
- 8 oz. diced pancetta
- 1 cup chopped canned artichoke hearts, well drained
- 1 cup chopped onion
- 1 cup chopped tomatoes
- 1 Tbsp. chopped fresh garlic
- 1/2 cup chicken stock
- 1/4 cup red wine
- 12 slices baguette
- 1 oz. chopped prosciutto
- 2 tsp. chopped fresh basil
Directions
- 1. Sauté pancetta in large skillet on medium-high heat 4 to 6 minutes or until crisp, stirring frequently. Stir in artichokes, onion, tomatoes and garlic. Sauté 3 minutes, stirring frequently.
- 2. Add stock and wine to pancetta mixture. Simmer, uncovered, on medium-low heat until most of the liquid is absorbed. Cool slightly.
- 3. Evenly top sliced baguette with pancetta mixture. Top each slice with combined prosciutto and basil. Serve 3 slices per plate.
- Nutritional information per serving: Calories 566; Total Fat 18g; Saturated Fat 6g;
- Trans. Fat 0g; Cholesterol 411mg; Sodium 2105mg; Total Carbohydrate 68g; Dietary Fiber 4g;
- Total Sugars 3g; Protein 29g
