BAGUETTE: Artichoke parmesan bruschetta

Artichoke parmesan bruschetta
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
This bruschetta is a pretty direct translation from artichoke-parmesan dip. It is hard to resist the brown and bubbly cheese topping, but be careful! If you're not patient enough the artichokes will burn your mouth!
Course: Appetizer, Snack
Cuisine: Italian
Servings: 8
  • 1 stale baguette sliced into thin rounds
  • 1 T olive oil
  • 1 c artichoke hearts
  • 1 small red onion
  • 1/3 c mayonnaise
  • 1 c shredded parmesan cheese
  1. Pre-heat oven to 300F.
  2. Dice artichoke hearts small and chop onion finely.
  3. Mix artichoke, onion, mayonnaise, and parmesan in a bowl.
  4. Lay baguette slices on a baking sheet so they are not touching. Brush with olive oil.
  5. Top each slice with 1-2 T of the artichoke mixture.
  6. Bake 15 minutes of until topping is brown and bubbly.
  7. Serve warm.

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