Artichoke Bruschetta

Artichoke Bruschetta features toasty baguette slices topped with a creamy artichoke spread and then broiled until bubbly for an easy appetizer that's fancy enough for a party!

If you're a fan of warm, cheesy artichoke dip, think of this Artichoke Bruschetta as a recipe that takes that classic appetizer to the next level. Because while the additional step of smearing artichoke spread onto baguette slices and then broiling is quick and simple, it makes a HUGE impact...presentation-wise and flavor-wise!

Ingredients

The ingredients for this recipe are simple and straightforward.

In addition to a sliced baguette loaf, you'll also need:

How to Make Artichoke Bruschetta

Fun and fancy Artichoke Bruschetta is surprisingly fuss-free to make!

Appetizer or Dip...You Decide!

I think these bites would make a perfect menu addition for a baby or bridal shower, a New Year's Eve bash, or any other party requiring finger food.

But truth be told? The artichoke goodness can also be spread in a dish and baked until golden brown and bubbly to be scooped up as an artichoke dip with chips, crackers, or toasted baguette slices. Can you say yum?

Artichoke Bruschetta is a fun and tasty spin on regular bruschetta that's simple to make and always a hit. I hope you find it to be a yummy addition to the menu the next time you throw a soirée!

More Tasty, Cheesy Appetizers

• Mini Cheese Ball Bites
• Bacon Cheeseburger Monkey Bread
• Marinated Cheese & Olives
• White Spinach Queso

Artichoke Bruschetta

Ingredients

• 1 (8-ounce) package of cream cheese, softened
• 1 cup mayonnaise
• 1 can (14-ounce) can of artichoke hearts (whole, halved, or quartered), drained & chopped
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic salt
• French baguette loaf of bread, cut at an angle into ⅓-inch slices
• Fresh minced parsley OR paprika, for garnish, optional

Instructions

• In a large bowl, use an electric mixer to beat cream cheese until smooth. Blend in mayonnaise and chopped artichoke hearts. Mix in Parmesan, mozzarella, and garlic salt and beat at high speed until mixture is smooth.
• Preheat broiler to high. Dollop a generous amount of artichoke mixture on each baguette slice and spread all the way to the edges (which will prevent them from burning). Arrange bruschetta on a baking sheet. Broil for 2 to 3 minutes or until topping is bubbly and starting to turn golden brown. Garnish with fresh parsley or a light sprinkling of paprika, if desired. Serve hot.

Video

Notes

• This recipe was developed using artichoke hearts packed in water or brine, not marinated.
• To serve this recipe as Artichoke Dip instead of bruschetta: spread the artichoke mixture in a pie plate or similar baking dish and bake at 350°F for 25 to 30 minutes, until hot and bubbly. You may broil for a couple additional minutes to brown the top. Serve as a dip with baguette slices, assorted crackers, or tortilla chips.

Nutrition

Adapted from Southern Living Ultimate Book of Appetizers.
This recipe was originally shared as a contributor post over at Love Grows Wild, first published here on January 1, 2014, and updated on May 13, 2022.

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