artichoke bruschetta

Artichoke Bruschetta features toasty baguette slices topped with a creamy artichoke spread and then broiled until bubbly for an easy appetizer that&#39;s fancy enough for a party!

Artichoke Bruschetta

(8-ounce) package of cream cheese (softened)

mayonnaise

can (14-ounce) can of artichoke hearts (whole, halved,

Parmesan cheese

mozzarella cheese

garlic salt

French baguette loaf of bread (cut

parsley OR paprika (for garnish, optional)

In a large bowl, use an electric mixer to beat cream cheese until smooth. Blend in mayonnaise and chopped artichoke hearts. Mix in Parmesan, mozzarella, and garlic salt and beat at high speed until mixture is smooth.

Preheat broiler to high. Dollop a generous amount of artichoke mixture on each baguette slice and spread all the way to the edges (which will prevent them from burning). Arrange bruschetta on a baking sheet. Broil for 2 to 3 minutes or until topping is bubbly and starting to turn golden brown. Garnish with fresh parsley or a light sprinkling of paprika, if desired. Serve hot.

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Artichoke Bruschetta features toasty baguette slices topped with a creamy artichoke spread and then broiled until bubbly for an easy appetizer that's fancy enough for a party!

The simplest and easiest Artichoke Bruschetta made with jarred artichoke hearts, garlic and Parmigiano Reggiano cheese. Spread on chargrilled ciabatta bread for an incredibly delicious appetizer, snack or antipasto.

artichoke hearts (jarred in oil (300 grams))

Parmigiano Reggiano (freshly grated (15 grams))

garlic

lemon juice

Ciabatta bread bread

Olive oil

Salt and pepper (if needed)

Remove the artichokes from the oil and add to a bowl with the garlic, lemon and cheese. Blitz until smooth using an immersion blender (you can also use a food processor).

Taste for seasoning and add any salt and pepper if needed then set aside.

Cut the ciabatta bread into slices and drizzle with a bit of olive oil. Chargrill them using a griddle pan or toast them if preferred.

Spread the artichoke pesto on top of the toasted bread and serve.

I did this as a starter for a lunch party that I was caterer for.  It went down a storm. Everyone remarked upon it.  I have added it to my repertoire of recipes!  Thank you.
I added a bit more lemon juice than you suggested

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Top 2 artichoke bruschetta recipes from across the web

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Artichoke Bruschetta

Artichoke Bruschetta

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