Ingredients
- 1 (8-ounce) package of cream cheese, softened
- 1 cup mayonnaise
- 1 can (14-ounce) can of artichoke hearts (whole, halved, or quartered), drained & chopped
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic salt
- French baguette loaf of bread, cut at an angle into ⅓-inch slices
- Fresh minced parsley OR paprika, for garnish, optional
Instructions
- Blend the cheeses and artichokes: In a large mixing bowl, beat the softened cream cheese until smooth—this step is key to getting that silky consistency. Once it’s creamy, mix in the mayo and chopped artichokes. The combination may seem odd at first, but just wait until everything melds together. Next, add in your Parmesan, mozzarella, and garlic salt. Beat it all together until smooth. The mixture should be thick and a little chunky from the artichokes, but totally spreadable.
- Prep your bread: While your broiler heats up, slice your baguette into ⅓-inch pieces at a slight angle (it makes them look fancier!). Spread the artichoke mixture generously on each slice, making sure to go all the way to the edges. This not only ensures every bite is flavorful, but also prevents the edges of the bread from burning under the broiler.
- Broil to bubbly perfection: Arrange your bruschetta on a baking sheet and pop them under the broiler. Keep a close eye on them! You’re looking for the cheese to get bubbly and just start to turn golden. This usually takes about 2-3 minutes, but every broiler is a little different.
- Garnish and serve: Once the bruschetta is done, sprinkle with freshly minced parsley or a light dusting of paprika for a pop of color. If you’re feeling fancy, you could even drizzle a little olive oil on top.
Notes
How to serve and present your artichoke bruschetta
When it comes to serving, these artichoke bruschettas are fantastic as part of a snack board. Picture them next to an assortment of olives, marinated veggies, and maybe even a charcuterie selection. They also make a great starter for an Italian-inspired dinner. To present them beautifully, I like to arrange them on a rustic wooden board and garnish with a light sprinkle of paprika or parsley for color.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Appetizers