This quick artichoke bruschetta recipe makes a delicious appetizereasy to assemble and ready in less than 15 minutes! The crispy bread slices are topped with a mix of artichoke hearts, creamy ricotta, tangy lemon, herbs and extra virgin olive oil.
Course: Appetizer, Party food
Keyword: Artichoke bruschetta
Servings: 25mini bruschetta
¾ cup(170 grams)ricotta cheese
¼ cup(25 grams)grated parmesan cheese
1Tbspextra virgin olive oil
½ Tbsplemon juice
1small garlic clove, grated or pressed
¼tspfine salt, or according to taste
⅛tspfreshly ground black pepper, plus more to serve
1 can(14oz/400 grams)canned artichoke hearts, drained and chopped
2Tbsp flat-leaf parsley, chopped
1French baguette, cut into ½ inch slices
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, parsley and toss again to combine. Taste and make sure you're happy with the seasoning.
Using a serrated knife, slice the baguette into into slices no wider than ½-inch. Brush or spary them with some extra virgin olive oil and toast them under the broil or in the preheated oven (375°F/190°C) until they dry out and get golden aorund the edges. It takes from 5 to 7 minutes, keep an eye on them.
When it's time to serve, top the each slice of bread with the artichoke mixture, sprinkle with fershly ground pepper, lemon zest and chopped parsley. Enjoy.
Make ahead: I recommend topping the bread slices right before serving (or maximum 30 minutes before) to prevent them from going soggy too quick. Alternatively, you can serve bruschetta and topping separately then allow your guests to assemble them instead. You can also make the artichoke mixture ahead, and keep it refrigerated in airtight container for 1 or 2 days. 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.