Monday, February 02, 2009

Artichoke Spread

I can't remember where I got this recipe, but I must have liked it. I think that I must have dreamt it up because I haven't written down any amounts. I haven't made it in forever, but it sounds good.

1 can artichoke hearts (in water), drained & chopped
ricotta cheese
cream cheese
chopped tomatoes
fresh garlic, chopped

topping:
bread crumbs
parmesean cheese
fresh rosemary, chopped or other fresh herbs

Mix all together. Top with bread crumb mixture. Bake at 350 until hot. Serve with french bread toasts.

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