Indulge in a culinary delight with our curated collection of artichoke bruschetta recipes. These tantalizing appetizers or light meals combine the vibrant flavors of artichokes, the tangy zest of tomatoes, and the aromatic essence of herbs, all nestled atop crispy toasted bread. Explore a range of variations, from classic preparations to creative twists, each offering a unique taste experience. Discover the simplicity of our basic artichoke bruschetta, where the natural flavors of artichokes and tomatoes shine through. For a more robust flavor profile, try our sun-dried tomato artichoke bruschetta, where sun-dried tomatoes add a sweet and tangy dimension. If you prefer a creamy texture, our artichoke bruschetta with cream cheese is a delightful choice. And for those seeking a burst of freshness, our artichoke bruschetta with avocado and feta offers a vibrant and healthy twist. With step-by-step instructions and helpful tips, these recipes will guide you in crafting these delectable treats that are sure to impress your friends and family.
Let's cook with our recipes!
ARTICHOKE BRUSCHETTA
This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!
Provided by ROXANNEBLESH
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the broiler.
- In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
- Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 35.7 g, Cholesterol 11 mg, Fat 11.1 g, Fiber 2.3 g, Protein 10 g, SaturatedFat 2.6 g, Sodium 592.7 mg, Sugar 1.9 g
ARTICHOKE BRUSCHETTA
This artichoke bruschetta recipe is reminiscent of the hot artichoke dips served in restaurants. It comes together quickly and can easily be doubled or tripled.-Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture. , Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.
Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 122mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ARTICHOKE BRUSCHETTA
A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my "Wine and Tapa" parties and was always pleased by the response.
Provided by An American in Spain
Categories Vegetable
Time 17m
Yield 8 tapa servings
Number Of Ingredients 7
Steps:
- Preheat the broiler.
- Place the bread slices on a baking sheet and toast lightly under the broiler.
- In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise.
- Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface.
- The edges of the bread will tend to burn if not covered by the artichoke mixture.
- Arrange slices in a single layer on the baking sheet.
- Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
WHITE BEAN-ARTICHOKE SPREAD WITH BRUSCHETTA
Steps:
- Preheat a grill.
- Begin by peeling 2 of the artichokes until you get to the hearts. Saute the artichokes in a medium size skillet with olive oil, shallots, thyme, and the white beans on medium high heat for 10 minutes or until softened. Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended.
- Heat the vegetable oil in a large pot.
- To make the crisp artichokes, simply cut the tough leaves around the artichokes until you reach the heart, keeping part of the stem. Cut into quarters, toss lightly in flour, and fry until crisp in the oil. Remove from pan, and drain on paper towels.
- To make the balsamic reduction, simply put the balsamic vinegar in a small saucepan on high heat, and reduce down to almost a syrup consistency. Remove from heat, and let cool to room temperature.
- To serve, grill 4 slices of sourdough bread rubbed with olive oil. Place on a serving plate. Top each slice with a few arugula leaves. Lightly spread a spoonful of the pureed artichoke mixture on the bread, and then top with crisp artichoke pieces. Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper.
ARTICHOKE BRUSCHETTA
I reviewed a lot of similar recipes, came up with this one and they all loved it! It's fast, easy, tasty and a savior for any last minute guests that won't keep you in the kitchen for hours missing out on all the fun! You may already have most of the ingridients in your pantry except for the artichoke hearts and red roasted peppers. But you can always buy them and have them hang out there until you need them.
Provided by Dee chef
Categories Spreads
Time 10m
Yield 1 1/2-2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse artichoke hearts with and drain excess liquid.
- Place all the ingredients in a food processor except for half the olive oil.
- Pulse the ingrediets slowly a few seconds at a time. You don't want to go full force with the processor because you will end up with a paste and it's not what you want. Remember this is a bruschetta and it needs to have texture. What you're looking for is very small pieces that can be picked up with a cracker.
- Add the rest of the olive oil according to taste. You don't want it to be oily but you do want the oil to bind all the flavors together and release its rich aroma.
- Taste before serving as you would do with all your food and adjust if necessary.
- Serve with a variety of crackers or toasted breads and enjoy!
Nutrition Facts : Calories 178.9, Fat 13.8, SaturatedFat 1.9, Sodium 163.7, Carbohydrate 13.4, Fiber 6, Sugar 1.8, Protein 4
ARCHER FARMS™ ARTICHOKE BRUSCHETTA
This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!
Provided by Allrecipes Member
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Bake bruschetta loaves as directed on package. Slice each loaf into 4 pieces. Remove 8 tomato pieces from top of loaves for garnish; set aside.
- Top each slice with 1 tablespoon dip. Return to oven for 2 more minutes to warm.
- Arrange on platter; top each with parsley sprig and piece of reserved tomato.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 20.8 g, Cholesterol 5 mg, Fat 9.2 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 1.8 g, Sodium 295.7 mg, Sugar 1.2 g
Tips:
- Use a good quality bread for the bruschetta. A sturdy bread that can hold up to the toppings is best.
- Toast the bread lightly before adding the toppings. This will help it to be crispy and flavorful.
- Use a variety of toppings for the bruschetta. The artichoke bruschetta in this recipe is a great starting point, but you can also try other toppings, such as roasted tomatoes, grilled vegetables, or fresh herbs.
- Drizzle the bruschetta with olive oil before serving. This will help to add flavor and moisture.
- Serve the bruschetta immediately. This is when it is at its best.
Conclusion:
Archer Farms Artichoke Bruschetta is a delicious and easy appetizer that is perfect for any occasion. With its simple ingredients and quick preparation time, this recipe is sure to be a hit with your friends and family. So next time you're looking for a tasty and festive appetizer, give this recipe a try. You won't be disappointed!
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