Artichoke Jalapeno Bruschetta

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 8 servings

INGREDIENTS
6 slices sturdy bread (such as Trader Joe’s Tuscan Pane)
1-14 oz jar artichoke hearts, drained and chopped
⅓ cup diced red onion
1 cup shredded or grated asiago cheese
2 tablespoons diced jalapeno
8 Tablespoons Canola Mayonnaise

INSTRUCTIONS
Pre-heat oven to 350 degrees.

In large mixing bowl combine chopped artichoke hearts, red onion, asiago cheese, jalapeno and mayonnaise.

Spread artichoke mixture evenly over 6 slices of bread. Place in oven and broil under low temperature until bread browns nicely and artichoke mixture begins to bubble.

Alternatively you can place the artichoke mixture in a oven safe bowl and bake at 350 for about 35 minutes, until mixture is bubbly and begins to brown on top. Serve with crostini or pita chips or, if your like me, eat it by the spoonful.

From grumpyshoneybunch.com