Artichoke Bruschetta is a flavorful and elegant appetizer that combines crispy toasted bread with a creamy, tangy artichoke topping. This simple yet delicious dish is perfect for entertaining, as a light snack, or even as a side dish to complement an Italian meal.
Why You’ll Love This Recipe
- Quick & Easy: Takes just minutes to prepare with minimal ingredients.
- Flavor-Packed: A delicious mix of creamy, tangy, and garlicky flavors.
- Great for Entertaining: Perfect as an appetizer for parties or gatherings.
- Versatile: Works as a topping for crostini, crackers, or even grilled chicken.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baguette or Italian bread, sliced
- Olive oil
- Canned or jarred artichoke hearts, drained and chopped
- Parmesan cheese, grated
- Garlic, minced
- Lemon juice
- Cream cheese or mayonnaise
- Fresh basil or parsley, chopped
- Red pepper flakes (optional, for heat)
- Salt and black pepper
Directions
- Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet.
- Brush with olive oil and toast for 5-7 minutes, until golden brown.
- Prepare the topping: In a bowl, mix chopped artichoke hearts, Parmesan, garlic, lemon juice, cream cheese (or mayo), fresh basil, red pepper flakes, salt, and pepper.
- Assemble: Spoon the artichoke mixture onto the toasted bread slices.
- Optional baking step: Broil for 2-3 minutes for a warm, melty topping.
- Garnish & serve: Sprinkle with extra Parmesan and fresh herbs before serving.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 7-10 minutes
- Total Time: 20 minutes
Variations
- Cheesy Version: Add shredded mozzarella for an extra melty topping.
- Spicy Kick: Add diced jalapeños or more red pepper flakes.
- Vegan Option: Use dairy-free cheese and vegan mayo.
- Mediterranean Twist: Mix in chopped olives or sun-dried tomatoes.
Storage/Reheating
- Storage: Keep leftover topping in an airtight container in the fridge for up to 3 days.
- Reheating: Toast leftover bruschetta in the oven at 350°F (175°C) for a few minutes to re-crisp the bread.
FAQs
Can I use fresh artichokes instead of canned?
Yes! Steam or boil fresh artichokes, then chop the hearts for the topping.
What’s the best bread for bruschetta?
A baguette or ciabatta works best for a crispy base.
Can I make this ahead of time?
You can prepare the topping in advance, but assemble just before serving for the best texture.
Do I have to broil it?
No, it’s delicious cold as well, but broiling adds a nice melty texture.
Can I add protein to this bruschetta?
Yes! Diced cooked chicken or crispy pancetta make great additions.
Is this bruschetta gluten-free?
Use gluten-free bread or crackers for a gluten-free version.
Can I use marinated artichokes?
Yes, but drain them well to avoid excess oil.
What pairs well with artichoke bruschetta?
Serve with a fresh salad, roasted veggies, or a glass of white wine.
Can I make this dairy-free?
Yes! Use dairy-free cream cheese or a cashew-based spread.
How can I make this extra crispy?
Brush the bread with extra olive oil and toast it longer for extra crunch.
Conclusion
Artichoke Bruschetta is a delicious and easy appetizer that’s perfect for any occasion. With its creamy, garlicky artichoke topping on crispy bread, this dish is a crowd-pleaser that’s sure to impress. Try it today and elevate your appetizer game!
PrintArtichoke Bruschetta
This Artichoke Bruschetta is a flavorful twist on the classic Italian appetizer. Featuring a creamy, garlicky artichoke topping on crispy toasted bread, it’s a perfect balance of tangy, cheesy, and fresh flavors. Ideal for parties, gatherings, or a light snack!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12–15 pieces 1x
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Italian, Mediterranean
Ingredients
For the Artichoke Topping:
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese (optional, for a creamy texture)
- 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
For the Bruschetta:
- 1 baguette, sliced into ½-inch rounds
- 2 tablespoons olive oil (for brushing)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Bread:
- Preheat the oven to 375°F (190°C).
- Arrange the baguette slices on a baking sheet and brush lightly with olive oil.
- Toast for 8-10 minutes, until golden and crisp.
2. Make the Artichoke Topping:
- In a medium bowl, mix together chopped artichokes, garlic, Parmesan, mozzarella (if using), mayonnaise, olive oil, lemon juice, salt, pepper, and red pepper flakes.
- Stir until well combined.
3. Assemble & Bake:
- Spoon the artichoke mixture onto each toasted bread slice.
- Return to the oven and bake for 5-7 minutes, until warm and slightly golden.
4. Garnish & Serve:
- Sprinkle with fresh parsley and serve warm!
Notes
- Make It Cheesy: Add more mozzarella and broil for 1-2 minutes for a bubbly, cheesy topping.
- Make It Vegan: Swap mayo for vegan mayo and omit cheese, or use plant-based cheese.
- Storage: Store leftover topping in an airtight container in the fridge for up to 3 days.