Best 13 Artichoke Bruschetta Recipes

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Indulge in a culinary journey with our delightful artichoke bruschetta, a symphony of flavors that will tantalize your taste buds. This appetizer, hailing from the vibrant Mediterranean region, combines the earthy elegance of artichokes with the rustic charm of toasted bread, creating a perfect balance of textures and flavors. Our collection features a variety of recipes, catering to diverse dietary preferences and culinary skills. Whether you prefer a classic rendition or a modern twist, we have something for every palate. From the traditional combination of artichokes, garlic, and herbs to innovative variations incorporating sun-dried tomatoes, goat cheese, or even a zesty lemon-herb sauce, our recipes offer an array of options to suit your taste and preferences. Embark on this culinary adventure and discover the perfect artichoke bruschetta recipe to impress your friends and family at your next gathering.

Let's cook with our recipes!

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

ROASTED PEPPER AND ARTICHOKE BRUSCHETTA



Roasted Pepper and Artichoke Bruschetta image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

1 baguette, sliced into 1/2-inch-thick slices
1/3 cup olive oil
One 6.5-ounce jar marinated artichokes, chopped, marinade reserved
1 roasted red pepper from a jar, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
  • In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
  • Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.

TOMATO & ARTICHOKE BRUSCHETTA



Tomato & Artichoke Bruschetta image

A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.-Gina Bergamino, Chanhassen, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 6-1/2 dozen.

Number Of Ingredients 11

4 cups grape tomatoes, chopped
1 cup shredded part-skim mozzarella cheese
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
3 green onions, chopped
3 tablespoons pine nuts, toasted
1/4 cup olive oil
3 tablespoons red wine vinegar
3 garlic cloves, minced
3/4 teaspoon pepper
1/4 teaspoon salt
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

Steps:

  • Preheat oven to 425°. In a large bowl, combine tomatoes, cheese, artichokes, green onions and pine nuts. Whisk the oil, vinegar, garlic, pepper and salt; pour over tomato mixture and toss to coat., Place bread on ungreased baking sheets. Bake 4-5 minutes on each side or until golden brown. Top with tomato mixture.,

Nutrition Facts : Calories 24 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

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

1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1 medium tomatoes, seeds removed and diced
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1/4 cup finely chopped red onion
2 garlic cloves, crushed
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices

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.

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.

TOMATO-ARTICHOKE BRUSCHETTA WITH FETA



Tomato-Artichoke Bruschetta with Feta image

Fire rosted tomatoes, goat cheese and fresh thyme leaves are the signature flavors of a classic Italian appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 24

Number Of Ingredients 8

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1/2 cup drained coarsely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
1 1/2 teaspoons chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
24 slices (1/2 inch thick) baguette (about 8 oz), toasted
1/2 cup crumbled feta cheese (2 oz)

Steps:

  • In medium bowl, mix tomatoes, artichokes, thyme, oil, vinegar and pepper.
  • Spoon tomato mixture onto toasted baguette slices. Top with feta cheese. Serve immediately.

Nutrition Facts : Calories 45, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 120 mg, Sugar 1 g, TransFat 0 g

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.

ARTICHOKE & SPINACH BRUSCHETTA



Artichoke & Spinach Bruschetta image

This recipe is similar to the spinach & artichoke dip everyone loves--it comes together quickly and can easily be doubled or tripled, depending on your needs. From TOH.

Provided by FloridaGrl

Categories     European

Time 30m

Yield 2 1/2 dozen, 2 serving(s)

Number Of Ingredients 8

1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated romano cheese or 1/2 cup parmesan 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 French 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 inches from from the heat for 3-4 minutes or until edges are lightly browned.

Nutrition Facts : Calories 1774.3, Fat 27.8, SaturatedFat 8.1, Cholesterol 31.7, Sodium 3206, Carbohydrate 314, Fiber 21.2, Sugar 18.5, Protein 70.8

TOMATO-ARTICHOKE BRUSCHETTA BREAD



Tomato-Artichoke Bruschetta Bread image

This flavorful, savory bread is a delicious accompaniment to pasta, soup or salad. I think this would also make a nice appetizer bread. **Optional shortcut method: Thaw one loaf Rhode's frozen bread dough. Follow directions starting with step 9.

Provided by Alskann

Categories     Yeast Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 12

1/2 cup warm milk
1/4 cup butter
2 tablespoons sugar
1 teaspoon sea salt
1 egg
2 1/4 cups all-purpose flour
1 tablespoon active dry yeast
1/2 cup artichoke, trimmed and chopped (canned or bottled)
1/3 cup sun-dried tomato, chopped (in oil)
1/2 cup pine nuts, shelled
1 cup asiago cheese, shredded
1/2 cup butter

Steps:

  • Place butter and milk in a non-metallic dish and microwave on high 1 minute or until butter is just melted.
  • Add sugar and salt; stir until dissolved.
  • Pour milk mixture into mixer bowl.
  • Test liquid to make sure it is not more than 90°F; Add yeast. Stir until dissolved.
  • Let stand 15-20 minutes until yeast proofs.
  • Mix in egg.
  • While mixing on high speed, using bread hook, gradually add flour.
  • Continue kneading until dough is well kneaded and elastic. Dough will be soft but workable.
  • In a separate bowl, mix together artichokes, tomatoes, pine nuts and 3/4 cup of the cheese; set aside.
  • Turn dough out onto a floured surface and roll into a 8"x11" rectangle.
  • Melt the remaining 1/4 cup butter. Spread over dough rectangle with pastry brush, leaving a 1/2 inch border unbuttered.
  • Spread artichoke-tomato mixture evenly over buttered area of dough.
  • Roll up like a jelly roll, folding the ends under to fit pan.
  • Use some of the melted butter to grease a loaf pan. Sprinkle 1/2 of remaining cheese over bottom of pan.
  • Place loaf in prepared pan, seam-side down.
  • Baste loaf with remaining butter and sprinkle with remaining cheese.
  • Cover loosely with plastic wrap and let rise in a warm place.
  • When loaf has risen, bake in 425°F oven for 10 minutes. Reduce heat to 350°F and continue cooking until done, about 35 - 40 minutes, depending upon your oven.
  • Brush top of loaf with melted butter while still hot.
  • Serve warm or at room temperature.
  • Refrigerate any leftover bread.
  • **Note** Times do not include time for bread to rise.

Nutrition Facts : Calories 3029.6, Fat 197.5, SaturatedFat 95.7, Cholesterol 594.6, Sodium 3825.6, Carbohydrate 269.4, Fiber 14.8, Sugar 35.6, Protein 57.2

ARTICHOKE-ROSEMARY BRUSCHETTA



Artichoke-Rosemary Bruschetta image

Enjoy this Italian appetizer topped with two types of cheese, herbs and artichoke hearts. Ready in just 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 12

Number Of Ingredients 6

1 loaf (1 pound) French bread, cut horizontally in half
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled
2/3 cup mayonnaise or salad dressing
1 jar (6 ounces) marinated artichoke hearts, drained and chopped

Steps:

  • Heat oven to 375°. Place bread, cut sides up, on ungreased cookie sheet. Bake 10 minutes.
  • Mix 1/2 cup of the mozzarella cheese, the Parmesan cheese, rosemary, mayonnaise and artichokes; spread on bread. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 15 to 20 minutes or until cheese is melted.

Nutrition Facts : Calories 235, Carbohydrate 21 g, Cholesterol 15 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 slice, Sodium 450 mg

ARTICHOKE AND GOAT CHEESE BRUSCHETTA



ARTICHOKE AND GOAT CHEESE BRUSCHETTA image

Categories     Condiment/Spread     Cheese     Appetizer     Bake     Cocktail Party     Vegetarian

Yield 18-20 pieces

Number Of Ingredients 7

18 slices baguette bread slices, cut on the diagonal about 1/4-inch thick
extra virgin olive oil
2 6 oz jars marinated artichoke hearts
1/2 cup + 2 TB chopped flat leaf parsely (italian), divided
1/2 cup Parmigiano-Reggiano cheese, grated
freshly ground black pepper
6 ounces creamy goat cheese, crumbled

Steps:

  • Preheat oven to 375 degrees F. Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.) Makes 18 - 20 bruschettas. Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.) When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.) --0r--When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.

ARTICHOKE AND SUN-DRIED TOMATO BRUSCHETTA



Artichoke and Sun-Dried Tomato Bruschetta image

My family excepts me to bring these bruschetta to every function. The artichoke sun-dried tomato combination is a tasty alternative to the traditional versions. I've even tossed the mixture with spaghetti for a fun change of pace.-

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

36 slices French bread baguette (1/2 inch thick)
2 tablespoons olive oil
2 cups marinated quartered artichoke hearts, drained
1 cup oil-packed sun-dried tomatoes, drained
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup shredded Italian cheese blend, divided

Steps:

  • Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned., Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped., Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly.

Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

  • Use fresh artichokes for the best flavor. If you can't find fresh artichokes, you can use canned or jarred artichoke hearts, but the flavor will be less intense.
  • Trim the artichokes properly. To trim artichokes, cut off the stem and the sharp tips of the leaves. Then, use a spoon to scoop out the fuzzy choke from the center of the artichoke.
  • Cook the artichokes until they are tender. You can boil, steam, or roast artichokes. The cooking time will vary depending on the method you choose, but the artichokes should be tender when pierced with a fork.
  • Use a variety of toppings for your bruschetta. In addition to artichokes, you can also top your bruschetta with other ingredients such as tomatoes, olives, cheese, and pesto.
  • Serve the bruschetta immediately. Bruschetta is best served fresh and warm, so it's a great appetizer or snack to make for parties or gatherings.

Conclusion:

Artichoke bruschetta is a delicious and easy-to-make appetizer or snack that is perfect for any occasion. With its combination of fresh artichokes, creamy cheese, and crispy bread, this dish is sure to please everyone. So next time you're looking for a quick and easy recipe to try, give artichoke bruschetta a try. You won't be disappointed.

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