Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary

Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary

Ingredients:

  • High quality crusty sourdough bread, cut into 1/2-inch thick slices
  • Fresh garlic, minced or pressed (about 2 cloves per slice of bread)
  • Kalamata olives, pitted and chopped (about 4-5 olives per slice of bread)
  • Marinated artichoke hearts, drained* (about 2-3 artichoke hearts per slice of br
  • teaspoon Olive oil (regular or extra-virgin), about 2 per slice of bread
  • teaspoon Dried rosemary leaf, about ½ to 1 per slice
  • Sea salt (a light sprinkle per slice of bread)
  • tablespoon Marinated sun-dried tomatoes, julienne cut and drained* (1-2 per slice of bread)

Course: side dish

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