Artichoke Bruschetta
This Artichoke Bruschetta combines the rustic charm of traditional Italian bruschetta with the rich, buttery flavor of artichokes to create an irresistible holiday appetizer. Perfect for Christmas Eve gatherings or holiday parties, this elevated yet simple dish balances creamy textures with crisp, toasted bread for a bite-size delight that never fails to impress.
Equipment
- Baking Sheet
- Mixing Bowl
- Oven
Ingredients
Bread
- 1 French baguette cut into ½-inch slices (about 24 slices)
- 2 tablespoons extra virgin olive oil plus extra for brushing
Artichoke Topping
- 2 cloves garlic minced
- 1 14 oz can artichoke hearts drained and chopped
- 1/2 cup Parmesan cheese grated
- 1/4 cup mayonnaise
- 1/4 cup cream cheese softened
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh basil chopped, plus extra for garnish
- 1/4 teaspoon red pepper flakes optional
- salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Place baguette slices on a large baking sheet. Lightly brush each slice with olive oil.
- Toast the bread in the oven for 5-7 minutes until edges are golden but centers remain slightly soft.
- In a medium bowl, combine chopped artichokes, Parmesan cheese, mayonnaise, cream cheese, minced garlic, lemon juice, and lemon zest. Mix thoroughly until well incorporated.
- Add chopped fresh basil, red pepper flakes (if using), salt, and black pepper to the artichoke mixture. Stir to combine. Allow the mixture to rest for 5 minutes before using to let the flavors marry.
- Spoon a generous tablespoon of the artichoke mixture onto each toasted baguette slice.
- Return to the oven and bake for 3-5 minutes until the topping is hot and slightly golden on top. For an extra golden finish, broil for the final 30 seconds, but watch carefully to prevent burning.
- Transfer the bruschetta to a serving platter. Garnish with additional fresh basil, a light drizzle of high-quality olive oil, and a sprinkle of lemon zest. Serve immediately while warm.
Notes
The artichoke mixture can be prepared up to 2 days ahead and stored in the refrigerator.
For a lighter version, substitute Greek yogurt for mayonnaise.
Excess liquid in artichokes can make the bruschetta soggy, so be sure to drain them thoroughly.
For best results, allow cream cheese to come to room temperature before mixing.
For a lighter version, substitute Greek yogurt for mayonnaise.
Excess liquid in artichokes can make the bruschetta soggy, so be sure to drain them thoroughly.
For best results, allow cream cheese to come to room temperature before mixing.
Nutrition
Calories: 165kcalCarbohydrates: 17gProtein: 5gFat: 9gSodium: 310mgFiber: 2g
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