Artichoke BruschettaAs I mentioned in my previous post, I made this as an appetizer for Mother’s Day and it was perfect.  It was cheesy and chewy in all the right ways and was a nice spin on a traditional dip.  I could picture this going well on a game day because it was so quick to make! Let’s be honest, this could be made anytime.. who would turn down cheesy/bread deliciousness?! Plus, you could make this as a dip instead, which would cut down prep time even more 🙂

Artichoke Bruschetta

(original source)

What you’ll need:

  • 1 (8-ounce) package of cream cheese, softened
  • 1 cup mayonnaise
  • 1 (14-ounce) can of artichoke hearts (whole, halves, or quarters), drained & chopped
  • 1 cup grated Parmesan cheese
  • 1 cup grated mozzarella cheese
  • 1 teaspoon garlic salt
  • French baguette loaf of bread, cut at an angle into ⅓-inch slices
  • Fresh chopped parsley or paprika, for garnish

*I halved the recipe and it worked out just fine!

What to do:

  • 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 chopped parsley or a light sprinkling of paprika, if desired. Serve hot.
  • Alternatively, the artichoke mixture may be spread in a pie plate or similar baking dish and baked 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.