Best 4 Tomato Artichoke Bruschetta Recipes

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Indulge in a delightful culinary journey with our versatile tomato artichoke bruschetta recipe, offering three unique variations to tantalize your taste buds. From the classic combination of juicy tomatoes and tangy artichokes to a vibrant Mediterranean twist with feta and olives, and a luscious roasted red pepper rendition, these bruschetta creations will elevate any gathering. These flavorful appetizers are not only visually stunning but also incredibly easy to prepare, making them perfect for both casual get-togethers and elegant parties. Embark on this culinary adventure and discover your favorite bruschetta symphony, leaving your guests craving more.

Let's cook with our recipes!

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.

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

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 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, ripe tomatoes: This will ensure the best flavor for your bruschetta.
  • Choose a good quality bread: A sturdy bread that can hold up to the toppings is best.
  • Toast the bread before assembling the bruschetta: This will help it to be crispy and flavorful.
  • Don't overload the bruschetta with toppings: You want each bite to have a balance of flavors.
  • Serve the bruschetta immediately: This is when it is at its best.

Conclusion:

Tomato artichoke bruschetta is a delicious and easy appetizer that is perfect for any occasion. With its fresh, tangy flavors and crispy bread, it is sure to be a crowd-pleaser. So next time you are looking for a quick and easy snack or appetizer, give tomato artichoke bruschetta a try. You won't be disappointed!

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