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Bruschetta with Pancetta, Artichokes and Tomatoes


  • 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


  • 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