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:
- 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
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 â…“-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.
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.
Sue
Can you use sour cream instead of mayonnaise?
Samantha Skaggs
Hi Sue! I haven't tried it but I think that should work fine...just might need to taste and check if a little extra seasoning (garlic salt) is necessary. 🙂
Nancy
This recipe was awesome! A definite hit! Everyone loved it. I substituted two cloves of fresh garlic minced in place of the garlic salt. It was wonderful!
Jenn
Why is there such a difference in timing for bruschetta vs dip? Broil for only 2-3 minutes for bruschetta and bake for 30 minutes for dip?
Samantha Skaggs
You only need to heat the mixture through so that the cheese melts, and that happens much, much quicker when it's in a thin layer placed under a broiler. 🙂
Melissa
It was such a great idea to put the dip right on top of the bread!
D Ripley
A delight for my guest! So tasty and wished I had made more! They were devoured!
angela
made this as a dip, OMG, so so so good!!
Kara
These were a great hit with my guests! But they are so tasty I could just eat them for lunch and be happy. 🙂
Susie Montiel
Delicious
Pat
I've made a simplified version of this for years. Even stripped down (no cream cheese or mozzarella), it's still delicious, so I'm sure your 'Cadillac version' of our old standby will be fantastic!
If you like onions, both red and green are excellent additions,
I like to serve this along with classic tomato-basil bruschetta. For some reason, it's a great conversation starter. People seem to love standing around the kitchen island, debating the merits of each and trying to decide which they like better.
Lori
This recipe is the bomb! I used Brie, Neufchâtel and shredded mozzarella and added parsley and garlic. Absolutely delicious and my family loved them!!
April
Wow! I made this the bruschetta way, and holy cow! These things are absolutely delicious (just like you said, artichoke crack lol). The only thing I did differently was add a bit of fresh chopped spinach for some green. I have never been more glad to have leftovers! Yum 🙂
Donna
Did you toast the baguette slices in the oven before putting the artichoke dip on top and broiling??
Samantha at Five Heart Home
I did not, Donna. 🙂
Heather Doyle
So good. I just added some jalapeños.
Erin
I made this on Sunday as an appetizer for my husband and I before dinner. It did not disappoint! It's possibly the best artichoke dip I've had and I've tried a lot. I even had some left overs that I warmed up the next day and ate. I didn't do the bruschetta, just put it on the oven for a dip and ate it with some tortilla chips. I can't wait to make this again, it will be my go to dip to make for family and friends. THANKS FOR SHARING!
Nancy
Can we just say AMAZING!!