White Bean-Artichoke Spread with Bruschetta

Pumpkin Turkey Chili

White Bean-Artichoke Spread with Bruschetta

Pumpkin Turkey Chili1 box frozen artichoke hearts
2 tbsp mia’s kitchen Extra Virgin Olive Oil
1 tbsp chopped shallots
1 tbsp chopped thyme
1 1/2 cups cooked white beans, cannellini, or navy beans
2 oz goat cheese
1 head garlic, separated into cloves and peeled
1 lemon, juiced
mia’s kitchen Balsamic Reduction
4 slices sour dough bread
2 tbsp mia’s kitchen Extra Virgin Olive Oil
Arugula leaves


Cooking Instructions:

Preheat grill. Sauté artichoke hearts in a medium size skillet with olive oil, shallots, thyme, and the white beans on medium high heat for 10 minutes or until softened. Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended.

To serve, grill 4 slices of sourdough bread rubbed with olive oil. Place on a serving plate. Top each slice with a few arugula leaves. Lightly spread a spoonful of the pureed artichoke mixture on the bread. Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper.