Description

This Artichoke Bruschetta is a bright and flavorful appetizer that comes together in minutes. Toasted baguette slices are topped with a tangy, garlicky artichoke mixture, making this a perfect party bite or snack. It’s creamy, crunchy, and full of Mediterranean vibes!

Ingredients

1 can (14 oz) artichoke hearts, drained and chopped
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise or Greek yogurt
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
Salt and black pepper, to taste

For the Bruschetta:

1 baguette, sliced into 1/2-inch thick pieces
2 tablespoons olive oil (for brushing)
Optional: extra Parmesan and parsley for garnish

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Instructions

Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toast the Bread:
- Brush baguette slices lightly with olive oil on both sides.
- Place on the baking sheet and bake for 6–8 minutes, flipping halfway, until golden and crisp.
Make the Artichoke Mixture:
- In a medium bowl, mix together the chopped artichokes, Parmesan, mayo or Greek yogurt, olive oil, garlic, lemon juice, parsley, salt, and pepper.
- Stir until well combined.
Assemble the Bruschetta:
- Spoon a generous amount of the artichoke mixture onto each toasted bread slice.
- If desired, sprinkle with extra Parmesan and parsley for garnish.
Serve:
- Serve immediately while the bread is still crisp. This dish is delicious warm or at room temperature.

Notes

Want a cheesy twist? Top the bruschetta with shredded mozzarella and broil for 1–2 minutes until melted and bubbly.
You can make the artichoke mixture ahead of time and store it in the fridge for up to 2 days.
Use marinated artichoke hearts for an extra layer of flavor.