Artichoke Bruschetta Recipe

Introduction

Artichoke bruschetta is a creamy, cheesy appetizer that perfectly balances tangy artichokes with rich cheeses on crisp baguette slices. It’s a crowd-pleaser that’s quick to prepare and delightful served warm from the broiler. Ideal for parties or a tasty snack anytime.

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1 cup mayonnaise
• 1 can (14-ounce) artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic salt
• French baguette loaf, cut at an angle into ⅓-inch slices
• Fresh minced parsley or paprika, for garnish (optional)

Instructions

1. Step 1: In a large bowl, use an electric mixer to beat the cream cheese until smooth. Blend in the mayonnaise and chopped artichoke hearts.
2. Step 2: Mix in the Parmesan cheese, mozzarella cheese, and garlic salt. Beat at high speed until the mixture is smooth and well combined.
3. Step 3: Preheat your broiler to high heat.
4. Step 4: Dollop a generous amount of the artichoke mixture onto each baguette slice, spreading it all the way to the edges to prevent burning.
5. Step 5: Arrange the bruschetta on a baking sheet and broil for 2 to 3 minutes, or until the topping is bubbly and starts to turn golden brown.
6. Step 6: Remove from the oven and garnish with fresh minced parsley or a light sprinkle of paprika if desired. Serve hot.

Tips & Variations

• Use artichoke hearts packed in water or brine, not marinated, to keep flavors balanced.
• For a dip version, spread the mixture in a baking dish and bake at 350°F for 25-30 minutes until hot and bubbly. Broil briefly to brown the top, then serve with baguette slices or crackers.
• Try adding a squeeze of lemon juice to brighten the flavor.
• Substitute mayonnaise with sour cream or Greek yogurt for a tangier twist.

Storage

Store any leftover artichoke mixture in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven until warm and bubbly before serving. For bruschetta slices, it’s best to prepare and serve fresh, as they may lose crispness upon storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen artichoke hearts for this recipe?

Yes, but make sure to thaw and drain them thoroughly to avoid excess moisture that can make the mixture watery.

Is there a way to make this recipe dairy-free?

Absolutely. Substitute cream cheese and cheeses with your favorite dairy-free alternatives and use a vegan mayonnaise to keep it creamy and flavorful.

Artichoke Bruschetta Recipe

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★★★★★

4.5 from 102 reviews

This Artichoke Bruschetta is a creamy, cheesy appetizer featuring a savory blend of cream cheese, mayonnaise, artichoke hearts, Parmesan, and mozzarella cheeses, spread on crisp baguette slices and broiled until bubbly and golden. It’s perfect for parties or anytime you want a quick, satisfying snack with a rich, flavorful punch.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: About 24 bruschetta pieces 1x
• Category: Appetizer
• Method: Broiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Artichoke Mixture

• 1 (8-ounce) package cream cheese, softened
• 1 cup mayonnaise
• 1 can (14-ounce) artichoke hearts (whole, halved, or quartered), drained and chopped
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic salt

Bread and Garnish

• French baguette loaf, cut at an angle into ⅓-inch slices
• Fresh minced parsley or paprika, for garnish (optional)

Instructions

1. Prepare the Artichoke Mixture: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Blend in the mayonnaise and the chopped artichoke hearts. Then mix in the grated Parmesan, shredded mozzarella, and garlic salt. Beat at high speed until the mixture is creamy and smooth, ensuring even distribution of all ingredients.
2. Preheat the Broiler: Set your oven’s broiler to high to get it ready for toasting the bruschetta slices.
3. Assemble the Bruschetta: Place the baguette slices on a baking sheet. Dollop a generous amount of the artichoke mixture onto each bread slice, spreading it fully to the edges. This prevents burning and ensures maximum flavor in each bite.
4. Broil the Bruschetta: Position the baking sheet under the hot broiler for 2 to 3 minutes. Watch carefully and remove once the topping is bubbly and begins to turn a light golden brown.
5. Garnish and Serve: Optionally sprinkle fresh minced parsley or a pinch of paprika over the hot bruschetta for a touch of color and added flavor. Serve immediately while warm and gooey.

Notes

• This recipe uses artichoke hearts packed in water or brine, not marinated varieties, to preserve the intended flavor balance.
• For Artichoke Dip instead of bruschetta, spread the same artichoke mixture in a pie plate or baking dish. Bake at 350°F for 25 to 30 minutes until hot and bubbly. For a golden top, broil for an additional 1 to 2 minutes. Serve with baguette slices, assorted crackers, or tortilla chips as a creamy dip.

Keywords: artichoke bruschetta, creamy appetizer, cheesy appetizer, easy party snacks, broiled bruschetta