Best 12 Artichoke And Bean Bruschetta Recipes

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**Indulge in a Culinary Journey with Artichoke and Bean Bruschetta: A Symphony of Mediterranean Flavors**

Embark on a delightful culinary adventure with artichoke and bean bruschetta, a delectable appetizer or light meal that captures the essence of Mediterranean cuisine. This vibrant dish combines the earthy flavors of artichokes and beans with the tangy zest of tomatoes, creating a symphony of flavors that tantalizes the taste buds. Served on crispy toasted bread, each bite offers a harmonious blend of textures, from the tender artichokes and creamy beans to the crunchy bread. Dive into this delectable recipe and discover a world of flavors that will transport you to the sunny shores of the Mediterranean. But that's not all! This versatile recipe offers endless possibilities for customization, allowing you to explore different flavor combinations and dietary preferences. From vegan and vegetarian variations to meat-lovers' delights, the artichoke and bean bruschetta serves as a culinary canvas where creativity knows no bounds. So, gather your ingredients, fire up your kitchen, and get ready to embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

Artichoke hearts with ricotta and Parmesan cheese on hearty slices of rustic bread adds up to a tangy appetizer or finger food that's easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

2 cloves garlic, peeled
4 slices rustic bread, about 3/4 inch thick
2 tablespoons extra-virgin olive oil, plus more for drizzling
One 12-ounce jar marinated artichoke hearts, drained
1/2 cup fresh ricotta cheese
Coarse salt and freshly ground pepper
Shaved Parmesan cheese, for garnish

Steps:

  • Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
  • Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
  • Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

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

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
½ cup grated Romano cheese
⅓ cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices

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



Artichoke Bruschetta image

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

1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion
1/3 cup fresh baby spinach, finely chopped
5 tablespoons mayonnaise
1 garlic clove, minced
1 loaf (10-1/2 ounces) French bread baguette

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

WHITE BEAN BRUSCHETTA



White Bean Bruschetta image

This fabulous bruschetta has a Tuscan flavor. Quick and easy, I've made it many times to serve when entertaining guests. -Kristin Arnett

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 20 servings.

Number Of Ingredients 9

1 cup canned great northern beans, rinsed and drained
3 plum tomatoes, seeded and chopped
1/4 cup chopped pitted Greek olives
6 tablespoons olive oil, divided
1/4 cup fresh basil leaves, cut into strips
1 tablespoon minced garlic
Salt and pepper to taste
1 French bread baguette, cut into 1/3-inch-thick slices
1 package (5.3 ounces) goat cheese

Steps:

  • In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.

Nutrition Facts :

WHITE BEAN-ARTICHOKE SPREAD WITH BRUSCHETTA



White Bean-Artichoke Spread with Bruschetta image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

2 medium size artichokes
2 tablespoons olive oil
1 tablespoon chopped shallots
1 tablespoon chopped thyme
1 1/2 cups cooked white beans, cannelini, or navy beans
2 ounces goat cheese
1 head garlic, separated into cloves and peeled
1 lemon, juiced
4 artichokes
1 cup all-purpose flour
1 cup vegetable oil
2 cups balsamic vinegar
4 slices sour dough bread
2 tablespoons olive oil
Arugula leaves

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 AND BEAN CROSTINI



Artichoke and Bean Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 49m

Yield 4 to 6 servings

Number Of Ingredients 12

Vegetable cooking spray
4 very thin slices prosciutto
12 (1/4-inch thick) slices rustic country bread
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup grated Pecorino Romano
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
  • Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
  • On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
  • In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

ARTICHOKE AND BEAN BRUSCHETTA



Artichoke and Bean Bruschetta image

Categories     Bread     Bean     Bake     Artichoke     Pastry

Yield 4 to 6 servings

Number Of Ingredients 12

Vegetable oil cooking spray
4 very thin slices prosciutto
12 (1/4-inch-thick) slices rustic country bread
1/2 cup olive oil, plus more for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup freshly grated Pecorino Romano cheese
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place an oven rack in the center of the oven and preheat the oven to 375°F. Spray a rimmed baking sheet with vegetable oil cooking spray.
  • Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy. Set aside to cool for 10 minutes.
  • On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake for 12 to 15 minutes, until golden.
  • In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup olive oil and mix until combined but still slightly chunky.
  • Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

ARTICHOKE & PECORINO BRUSCHETTA



Artichoke & pecorino bruschetta image

These simple and speedy antipasti-friendly toasts are perfect for when you want to spend less time in the kitchen and more with your guest

Provided by Bill Granger

Categories     Starter

Time 20m

Number Of Ingredients 8

140g artichoke in olive oil, drained
pinch of chilli flakes
small handful mint leaves
zest ½ lemon
1 tbsp olive oil , plus extra for drizzling
2 large or 4 small slices of crusty bread
1 garlic clove , sliced
50g pecorino , thinly sliced (or vegetarian alternative)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
  • Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
  • Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.

Nutrition Facts : Calories 320 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

Provided by Harriet Tupler

Categories     Broil     Cocktail Party     Vegetarian     Quick & Easy     Mayonnaise     Parmesan     Artichoke     Bon Appétit     Florida

Yield Makes 16

Number Of Ingredients 5

1 6-ounce jar marinated artichoke hearts, drained, patted dry, chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 to 6 tablespoons mayonnaise
16 1/3-inch-thick French bread baguette rounds

Steps:

  • Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick spread.
  • Preheat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

Categories     Cheese     Pork     Vegetable     Appetizer     Broil     Sauté     Low Cal     Lunch     Parmesan     Artichoke     Spring     Prosciutto     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

6 (1/3-inch-thick) slices from a round country loaf
6 tablespoons extra-virgin olive oil
2 (6 1/2-ounce) jars marinated artichoke hearts, drained
1 (2-ounce) piece prosciutto or ham
1 small red onion, chopped
1 (10-ounce) package frozen peas, thawed
2 scallions (greens only), coarsely chopped
3 tablespoons chopped fresh mint
1/4 cup parmesan shavings

Steps:

  • Preheat broiler.
  • Arrange bread in 1 layer on a baking sheet, then brush tops with 2 tablespoons oil and season with salt and pepper. Broil until golden brown and transfer to a rack.
  • Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks. Cook artichokes and prosciutto in 3 tablespoons oil in a 10-inch heavy skillet over moderately high heat, stirring, until artichokes are golden, about 4 minutes. Add onion and cook, stirring, until softened.
  • Add peas and cook, stirring, until tender, about 2 minutes. Stir in scallions, mint, and salt and pepper to taste. Spoon mixture over toasts. Drizzle with remaining tablespoon oil and top with parmesan.

SAUTEED NAVY BEANS AND ARTICHOKES



Sauteed Navy Beans and Artichokes image

Freshly ground black pepper is absolutely key to this recipe - it is a traditional Italian combination with grated Romano cheese and olive oil.

Provided by amanda1432

Categories     Side Dish     Beans and Peas

Time 20m

Yield 4

Number Of Ingredients 8

6 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon ground red pepper
1 (15 ounce) can navy beans, drained and rinsed
1 (14 ounce) can marinated artichoke hearts, drained and quartered
½ teaspoon freshly ground black pepper
salt to taste
¼ cup grated Romano cheese

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 33 g, Cholesterol 7.7 mg, Fat 28 g, Fiber 9 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 966.8 mg, Sugar 0.4 g

GRILLED ARTICHOKE BRUSCHETTA



Grilled Artichoke Bruschetta image

A rich artichoke and olive mixture tops grilled bread slices in an appetizer you can have ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 16

Number Of Ingredients 6

8 slices (4x3x1/2 inch) Italian or French bread
1 tablespoon extra-virgin olive oil
1 jar (7.5 oz) marinated artichoke hearts, well drained, chopped
1 jar (2 oz) diced pimientos, well drained
1/3 cup chopped pitted kalamata olives
1/2 cup chives-and-onion cream cheese (from 8-oz container)

Steps:

  • Heat gas or charcoal grill. Brush 1 side of bread slices with oil. On ungreased cookie sheet, place bread, oil sides down. In medium bowl, mix remaining ingredients. Spread artichoke mixture over bread slices.
  • Place slices, oil sides down, on grill (remove from cookie sheet). Cover grill; cook over low heat 4 to 5 minutes or until bottoms are golden brown and topping is hot. Cut slices in half.

Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Bruschetta, Sodium 180 mg, Sugar 0 g, TransFat 0 g

Tips:

  • Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your bruschetta.
  • Don't overcrowd the bruschetta. You want each bite to have a good balance of flavors and textures.
  • Use a variety of toppings. This will make your bruschetta more interesting and appealing.
  • Be creative with your presentation. You can arrange the toppings in different ways to create a visually appealing dish.
  • Serve bruschetta immediately. This is when it is at its best.

Conclusion:

Bruschetta is a delicious and versatile appetizer that can be enjoyed by people of all ages. It is a great way to use up leftover bread and vegetables, and it can be easily customized to your liking. Whether you prefer classic bruschetta with tomatoes and basil or something more creative, there is a recipe out there for you. So next time you are looking for a quick and easy appetizer, give bruschetta a try.

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