Artichoke Bruschetta Recipe
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.
- 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
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
- 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.
- Preheat the Broiler: Set your oven’s broiler to high to get it ready for toasting the bruschetta slices.
- 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.
- 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.
- 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
Find it online: https://liamjayne.com/artichoke-bruschetta-recipe/
