Description
This Artichoke Bruschetta is a fresh, zesty appetizer with garlic, Parmesan, and lemon. Perfect for parties or a quick snack!
Ingredients
Scale
For the Artichoke Topping:
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- ½ tsp lemon zest
- ¼ cup Parmesan cheese, grated
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 1 tbsp fresh basil or parsley, chopped
For the Bread:
- 1 baguette, sliced into ½-inch rounds
- 2 tbsp olive oil (for brushing)
- 1 clove garlic, peeled and halved (for rubbing on toasted bread)
Optional Garnishes:
- Extra Parmesan cheese
- Drizzle of balsamic glaze
- Cherry tomatoes, halved
- Capers or olives
Instructions
-
Prepare the Artichoke Topping:
- Chop artichoke hearts into small pieces and place them in a bowl.
- Add olive oil, minced garlic, lemon juice, lemon zest, Parmesan, salt, black pepper, and red pepper flakes.
- Stir well and let sit for 10 minutes for flavors to meld.
-
Toast the Bread:
- Preheat oven to 375°F (190°C).
- Arrange baguette slices on a baking sheet and brush with olive oil.
- Bake for 8-10 minutes or until golden and crispy.
- Rub each slice with garlic for extra flavor.
-
Assemble the Bruschetta:
- Spoon the artichoke mixture onto the toasted bread slices.
- Top with extra Parmesan, fresh basil, or balsamic glaze.
- Serve immediately and enjoy!
Notes
- Use High-Quality Ingredients: Fresh basil, lemon juice, and extra virgin olive oil enhance the flavor.
- Don’t Overload the Bread: Keep toppings balanced for easy eating.
- Let the Mixture Marinate: Letting it sit enhances the flavors.
- Make Ahead: Prepare the topping in advance and store it in the fridge for up to 3 days.
- Experiment with Bread: Try ciabatta or sourdough for a different texture
- Prep Time: 10 minutes
- Cook Time: 10minutes