Best 7 Artichoke Rosemary Bruschetta Recipes
Indulge in a delightful culinary journey with our enticing Artichoke Rosemary Bruschetta recipe, a harmonious blend of flavors that will tantalize your taste buds. This delectable appetizer features crispy toasted baguette slices topped with a savory combination of artichoke hearts, sun-dried tomatoes, and aromatic rosemary, all bathed in a luscious garlic-infused olive oil.
Unleash your creativity with our versatile recipe, which offers endless possibilities for customization. Experiment with different types of bread, from classic baguette to hearty sourdough, to create a unique base for your bruschetta. Elevate the flavors by incorporating a variety of toppings, such as crumbled goat cheese, tangy feta, or nutty pine nuts, to create a symphony of textures and tastes.
For a vegetarian delight, explore our enticing Roasted Eggplant Bruschetta recipe, where tender eggplant slices are roasted to perfection and combined with a zesty tomato mixture, fresh basil, and a hint of garlic. This vibrant bruschetta is a symphony of colors and flavors that will leave you craving more.
Seafood lovers will relish our delectable Smoked Salmon Bruschetta, a sophisticated appetizer that combines the richness of smoked salmon with the creamy indulgence of avocado and the zesty pop of capers. Served on delicate crostini, this elegant bruschetta is perfect for special occasions or as a luxurious treat.
If you prefer a classic bruschetta experience, our Traditional Tomato Bruschetta recipe is a timeless delight. Featuring ripe, juicy tomatoes, fragrant basil, and a drizzle of flavorful olive oil, this classic bruschetta is a celebration of simplicity and freshness.
Embark on a culinary adventure with our diverse bruschetta recipes, each offering a unique taste sensation. From the savory Artichoke Rosemary Bruschetta to the vibrant Roasted Eggplant Bruschetta, the sophisticated Smoked Salmon Bruschetta, and the timeless Traditional Tomato Bruschetta, these recipes promise to elevate your next gathering or meal.
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
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
ROSEMARY BRUSCHETTA
Provided by Michael Symon : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Tie the bundle of fresh rosemary together using butcher's twine. Pour 1/4 cup of olive oil into a small dish for basting. Using the rosemary bundle as a pastry brush, dip in the olive oil and brush the bread on both sides. Place the bread slices on the direct heat side of the grill to char on both sides, about 1 minute per side.
- Once both sides of the bread are charred, move the bread to the indirect heat side of the grill, place the rosemary bundle in between the bread slices, close the lid of the grill and cook until the bread is more crispy and golden brown on the outside, but still soft and chewy on the inside, 3 to 5 more minutes. Remove the bread slices from the grill and, while still warm, rub the entire surface with the garlic clove.
- Add 1 tablespoon of olive oil, the lemon zest and lemon juice to a small mixing bowl and mix to combine. Season with salt and pepper. Dress the arugula with the olive oil dressing. Top the grilled bread slices with the arugula. Using a vegetable peeler, shave Parmesan over the top. Cut into rustic pieces, sprinkle with some charred rosemary leaves and serve.
ARTICHOKE BRUSCHETTA
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
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.
GRILLED ARTICHOKE, GREEN GARLIC, AND GOAT CHEESE BRUSCHETTA
Green garlic bulbs look like scallions-they're available at many farmers' markets in the spring. If you can't find them to make this Italian appetizer, substitute the peeled cloves from a head of regular garlic and the green top of a scallion.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h45m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium. Reduce heat to low; simmer until garlic is golden, about 15 minutes. Remove from heat; let cool.
- Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
- Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes. Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.
- Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with 1/4 cup infused oil, green garlic tops, and red-pepper flakes. Season with salt.
- Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.
- Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.
JERUSALEM ARTICHOKE HUMMUS WITH ROSEMARY BRUSCHETTA
This slightly unusual recipe is actually from Marie Claire Cooking. I love the flavour combinations of this dish and sometimes add a teaspoon of tahini to the hummus. The original recipe calls for a loaf of wood-fired bread which I can't get so I use regular Ciabatta instead! I know that the term 'hummus' is used very lightly here & I have to admit that sometimes I use a classic hummus recipe but blend in the Jerusalem Artichoke before serving.
Provided by Um Safia
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
- Drain & place artichokes in a food processor with the butter & milk & process until smooth.
- To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
- Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
- Serve the brushetta with the artichoke hummus.
Nutrition Facts : Calories 254.2, Fat 8.6, SaturatedFat 4.8, Cholesterol 21.7, Sodium 336.8, Carbohydrate 37.8, Fiber 5.4, Sugar 8, Protein 7.8
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.
Tips:
- Choose fresh, tender artichokes. Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
- Cook the artichokes until they are tender but still hold their shape. Overcooked artichokes will become mushy.
- Use a variety of toppings for your bruschetta. In addition to the artichokes and rosemary, you could also add other vegetables, such as roasted red peppers, sun-dried tomatoes, or grilled zucchini. You could also add different cheeses, such as Parmesan, mozzarella, or goat cheese.
- Serve the bruschetta immediately after it is made. This will ensure that the bread is crispy and the toppings are warm.
Conclusion:
Artichoke rosemary bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. With its crispy bread, tender artichokes, and flavorful rosemary, this bruschetta is sure to be a hit with your guests. So next time you are looking for a quick and easy appetizer, give artichoke rosemary bruschetta a try. You won't be disappointed!
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