Bruschetta is such a tasty appetizer. Typically it involves a combination of fresh tomatoes and other vegetables along with smoked meats like prosciutto on occasion. We wanted to try something a little different with our bruschetta recently. We wanted to try basing it off artichoke instead of tomato.
To get our artichoke bruschetta to the right consistency, we blended together artichoke hearts with three kinds of cheese and garlic to get a wonderful, smooth texture. It bound the mixture together and allowed us to broil it to get perfectly toasty, warm snacks that were great for serving at any party. Keep reading below for this excellent recipe…
(makes about 10 servings)
- 1 14oz can marinated artichoke hearts, drained and chopped
- 1/2 cup grated Romano cheese
- 1 8oz package cream cheese, softened
- 1 cup grated mozzarella cheese
- 1/2 cup fresh chopped basil
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1/2 cup finely chopped red onion
- 1 cup mayonnaise
- 1 French baguette, cut into 1/2″ thick slices
- scallions and fresh tomato slices for garnish
- In a large bowl, beat the cream cheese until smooth. Blend in the mayonnaise, chopped artichoke hearts, basil, salt, garlic, Romano cheese, mozzarella cheese, and red onion. Mix until the mixture is smooth.
- Preheat the broiler to high. Dollop a generous amount of the mixture ont each baguette slice and spread all the way to the edges. Arrange the bruschetta on a baking sheet and broil for 2 to 3 minutes or until the topping is bubbly and starting to turn golden brown. Garnish with tomato slices and scallions.
Recipe adapted fromLove Grows Wild