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!
The ingredients for this recipe are simple and straightforward.
In addition to a sliced baguette loaf, you'll also need:
- Cream cheese + mayonnaise. The standard base for artichoke dips.
- Artichoke hearts. Marinated artichoke hearts aren't necessary for this recipe...they should be water-packed and then drained. And as long as the can is the specified size, you go start with quartered, halved, or whole artichoke hearts, since they're going to be chopped anyway.
- Parmesan cheese + mozzarella cheese. For melty, cheesy goodness.
- Garlic salt. For seasoning.
- Fresh minced parsley or paprika. For optional garnish.
How to Make Artichoke Bruschetta
Fun and fancy Artichoke Bruschetta is surprisingly fuss-free to make!
- In a large bowl, use an electric mixer to beat some cream cheese until smooth.
- Blend in mayonnaise and chopped artichoke hearts.
- Mix in grated Parmesan, shredded mozzarella, and garlic salt. Beat at high speed until the mixture is smooth.
- Preheat broiler to high and arrange baguette slices on a baking sheet.
- Dollop a generous amount of artichoke mixture on each baguette slice and spread all the way to the edges to prevent them from burning.
- Broil for 2 to 3 minutes or until the topping is bubbly and starting to turn golden brown.
- If desired, garnish with minced parsley or a light sprinkling of paprika. Serve hot!
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
- Cheddar Jalapeño Thumbprints
- Bacon Cheeseburger Monkey Bread
- Marinated Cheese & Olives
- 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
- 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.
- 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.
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.