Description
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!
Ingredients
Units
Scale
For the Artichoke Topping:
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
For the Bruschetta:
- 1 baguette, sliced into 1/2-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.