Artichoke Bruschetta

Artichoke Bruschetta

277
ROXANNEBLESH 0

"This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!"

Ingredients 20 m {{adjustedServings}} servings 278 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the broiler.
  2. In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
  3. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
Tips & Tricks
How to Make Spinach and Artichoke Dip

See how to make the ultimate cheesy party dip!

Hot Artichoke Spinach Dip

Your guests will love this versatile, cheesy warm dip.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 277

  1. 363 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Crystal S
2/16/2011

Wonderful, quick, easy appetizer that looks and taste both professional and elegant. After reading through numerous reviews, following are the most common listed changes: 1.) toast the crostini; 2.) add a clove of minced garlic; 3.) less mayo - 2 vs 5 tablespoons; 4.) add tomato; 5.) reduce the red onion to 1/4 cup finely minced or substitute shallots; 6.) top with cheese prior to baking. With or without the changes, this appetizer is wonderful!

AMY LAMPERT
12/8/2003

This recipe is awesome! I love it! I've served it at multiple parties, and it's always gone right away. My only tip - lightly toast the bread under the broiler on each side before adding the topping and broiling. The bread holds up much better this way. Otherwise I find that it tends to get a bit soggy. Otherwise, delicious!!

Spongebob7
7/28/2005

These are delicious! This recipe will be a regular on my hors d'ouevres menu. I only used two tablespoons of mayo and added a good splash of olive oil and ground pepper. It was still very creamy, so I think you could get by with just 1 tablespoon of mayo. Also, make sure you use the MARINATED artichoke hearts or these will be bland. These are quick and easy, and a great change from the usual hors d'ouerves.