1can(14-ounce) can of artichoke hearts (whole, halved, or quartered)drained & chopped
1cupgrated Parmesan cheese
1cupshredded mozzarella cheese
French baguette loaf of breadcut at an angle into ⅓-inch slices
Fresh minced parsley OR paprikafor 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.