Prep Time: 10 min.
Ready in: 15-20 min.

Ingredients:

  • 1 Cup of shredded fresh mozzarella cheese
  • 6 oz of marinated artichokes drained and chopped
  • 1/2 cup of grated fresh Parmesan Reggiano cheese
  • 1 Tbsp. chopped fresh rosemary or 1 tsp dred leaves, crumbled
  • 1/2 Cup Mayonnaise
  • 1 Tbsp. of Cervasi Extra Virgin Olive Oil
  • Cervasi Balsamic Vinegar Glaze (Optional)
  • Cervasi Bruschetta with Rosemary

Directions:

  1. Mix 1/2 Cup shredded mozzarella cheese, Parmesan Reggiano cheese, mayonnaise and artichokes.
  2. Put 1-2 Tbsp. of the mixture on a bruschetta.
  3. Sprinkle with remaining mozzarella cheese, lightly drizzle with extra virgin olive oil and top with rosemary.
  4. Bake 15-20 min in a 375º oven or until cheese is melted. Drizzle with Balsamic Glaze if desired. Serve immediately.