Simple Bruschetta with Artichoke Hearts and Parmesan

Bruschetta can so easily go wrong. Sometimes it's soggy and flavorless (particularly if tomatoes are not in season). Other times, the large bits of topping fall off easily, making the bruschetta hard to eat, particularly when you don't have plates.

These bruschetta solve those problems.

They've got a base of pureed artichoke hearts, basil, lemon juice and garlic. It's thick enough to anchor firmly onto the bread, and the mixture stays together so the bread doesn't get soggy. A piece of shaved parmesan cheese on top and a sprinkle of black pepper seal the deal.

They also provide a great way for those earlier-to-arrive guests to help out in the kitchen. Prepare the artichoke puree and the strips of parmesan cheese in advance and refrigerate them. Throw the bread under the broiler a few minutes before the guests are due. Those first brave kitchen volunteers (or recruits!) can spread the artichoke mixture over the toasts and top them with pieces of parmesan. The bruschetta get made, and you get to snack on them along the way!