Artichoke Bruschetta Recipe
This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!
Artichoke hearts and garlic are mixed with basil and olive oil for a paleo version of a bruschetta topping.
This is excellent. I was looking for an easy but yummy appetizer, and this worked perfectly. I used the ingredients stated, plus I added one chopped plum tomato and a little chopped spinach. It was not only delicious, but colorful and pretty, too. I also used whole wheat french bread. My dinner guests ate every last piece and I also received the comment that they would've been satisfied with that as their dinner! I agree that this is not a bruschetta. I would classify it as more of a crostini (Even that might not be quite right), but whatever you call it, it's good.
I LOVE artichokes, so knew I would like this recipe. I did as other reviewers and added some chopped tomatoes, as well as used less mayo (probably 2 T). I agree that the crostini needs to be lightly toasted first to prevent sogginess. I added a step to this and melted approximately 1 T butter with 1 clove of garlic and very lightly brushed each crostini prior to the first toasting. Don't leave it in the oven long, just enough to begin to get a "crustiness" to the top of the crostini. Remove and add the artichoke mixture and bake as directed. The garlic butter gives it just a hint of garlic with the tiniest bit of buttery richness. YUM!
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Balsamic vinegar adds a delicious zip to easy bruschetta.
Chicken breasts, baked with Parmesan cheese and artichoke hearts, make for a quick and delicious weeknight meal.