Artichoke Bruschetta Recipe
This Artichoke Bruschetta recipe features a creamy, cheesy spread made with artichoke hearts, cream cheese, mayonnaise, Parmesan, and mozzarella. It’s broiled on slices of crusty French baguette to create a warm, bubbly appetizer perfect for entertaining or snacking.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: About 24 bruschetta slices 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Spread
- 1 (8-ounce) package cream cheese, softened
- 1 cup mayonnaise
- 1 can (14-ounce) artichoke hearts (whole, halved, or quartered), drained and chopped
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic salt
Bread & Garnish
- French baguette loaf, cut at an angle into ⅓-inch slices
- Fresh minced parsley or paprika, for garnish (optional)
Instructions
- Prepare the Spread: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the mayonnaise and chopped artichoke hearts, mixing until well combined. Then, mix in the Parmesan, mozzarella, and garlic salt, beating at high speed until the mixture is smooth and creamy.
- Preheat the Broiler: Set your oven’s broiler to high to prepare for toasting the bruschetta.
- Assemble the Bruschetta: Place a generous dollop of the artichoke mixture onto each baguette slice. Spread the mixture all the way to the edges to help prevent burning during broiling. Arrange the topped slices in a single layer on a baking sheet.
- Broil: Place the baking sheet under the broiler and cook for 2 to 3 minutes, watching closely. Broil until the topping bubbles and begins to turn golden brown.
- Garnish and Serve: Remove the bruschetta from the oven and optionally sprinkle with fresh minced parsley or a light dusting of paprika for added color and flavor. Serve hot for the best taste and texture.
Notes
- Be sure to watch the bruschetta closely while broiling to prevent burning, as ovens vary.
- For easier spreading, let the artichoke mixture come to room temperature before assembling.
- Using fresh parsley adds a vibrant touch, but paprika offers a subtle smoky flavor and appealing color.
- Leftover spread can be refrigerated for up to 3 days and used as a dip or in sandwiches.
- Try adding a squeeze of lemon juice or red pepper flakes to the spread for extra brightness and heat.
Keywords: artichoke bruschetta, artichoke dip, creamy appetizer, Italian appetizer, cheesy bruschetta, easy party recipe, broiled bruschetta
Find it online: https://kitchenwithkai.com/artichoke-bruschetta-recipe/
