Make: Artichoke and ‘Shroom Bruschetta

The perfect recipe for holiday entertaining

Can you believe it’s that time of year already? The holiday season brings with it a host of holiday parties. It’s great to be festive and spend time with family and friends, but one of the biggest complaints I hear is that people are stressed about gaining weight. And they want tips and secrets about how to avoid the jolly-belly Santa look. Well, to be honest, there is no top-secret info that’s going to keep you svelte except to maintain your exercise regimen and don’t over do it with treats. But there is one thing I do every year for every party: I bring something! Yup, the surefire way to ensure you’re eating better at these soirées is to make a dish yourself that’s more wholesome and nosh on that. ‘Tis the season!

Artichoke and ‘Shroom Bruschetta
Makes five servings (three pieces per serving)

1 small loaf multigrain bruschetta
4 cups chopped spinach
1½ cups diced portabella mushroom
1 cup artichoke hearts
¼ cup balsamic vinegar
¼ cup Parmesan cheese
2 tablespoons chopped fresh garlic
Olive oil
Sea Salt

  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and coat with a thin layer of olive oil. Slice bread into ½ inch-thick slices and place on baking sheet. The olive oil will help to toast one side of the bread. Cook 10 minutes, until edges starting to brown.
  • Coat the bottom of a large skillet with olive oil. Over medium heat, add garlic and sauté for three minutes. Add spinach, toss to coat with olive oil, then cover and turn heat to low. Once spinach is wilted, add mushrooms. Sprinkle with sea salt and return to medium heat for five minutes. Then add balsamic vinegar, stirring frequently until liquid is reduced. (Go here for simple instructions on how to roast your own artichokes.)
  • Remove bread from oven and flip. Spoon artichoke mix onto olive oil-side of bread. Sprinkle with parmesan cheese. Return to oven for another five minutes, until cheese begins to melt.

Tip: Want to be really fancy ? Add fresh crab meat! You can also use this filling on top of chicken or fish dishes or tossed with pasta, so double the recipe and cut your kitchen time in half!

Per serving: 250 Calories, Fat 10.5g, Sat Fat 2g, Cholesterol 2.5mg, Sodium, 321 mg, Carbs 35g, Dietary Fiber 6g, Protein 8g

Maura Manzo is a health coach and yoga instructor at RYAH Yoga and Health inConshohocken.  To learn more about her classes and workshops, visit or ryahyoga.comRead her full bio here.

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