Artichoke bruschetta.

This artichoke bruschetta features crispy bread and scrumptious artichoke hearts, creamy ricotta, tangy lemon juice, and herbs. A quick, easy vegetarian appetizer that tastes fresh and is so delicious.

The topping is enough for about 8-10 slices of bread.

Prep Time15

Total Time15

Course: Appetizer, Party food

Cuisine: Mediterranean

Keyword: Artichoke bruschetta

Servings:

Calories: 143kcal

Author: Katia

Ingredients

¾ cup (170 grams) ricotta cheese
¼ cup (25 grams) grated parmesan cheese
1 Tbsp extra virgin olive oil
½ Tbsp lemon juice
½ lemon zest
1 small garlic clove, grated or pressed
¼ tsp fine salt, or according to taste
⅛ tsp freshly ground black pepper, plus more to serve
1 can (14oz/400 grams) canned artichoke hearts, drained and chopped
2 Tbsp flat-leaf parsley, chopped

Bread

8 Ciabatta bread slices, cut into ½ inch slices

Instructions

Place ricotta, parmesan cheese, extra virgin olive oil, salt, pepper, garlic, lemon juice, and zest in one bowl and mix until well combined.
Add chopped artichokes and parsley, and toss again to combine. Taste and make sure you're happy with the seasoning.
Using a serrated knife, slice the baguette into slices no wider than ½-inch. Toast them under the broiler or in a preheated oven (375°F/190°C) until they dry out and turn golden around the edges. It takes from 5 to 7 minutes; keep an eye on them.
When it's time to serve, top each slice of bread with the artichoke mixture, sprinkle with freshly ground pepper, lemon zest, and chopped parsley. Enjoy!

Notes

Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition