1. Can I make artichoke bruschetta ahead of time?

Yes, you can prepare the artichoke mixture up to 2 days in advance and store it in the refrigerator. For best results, assemble and bake the bruschetta just before serving to keep the bread crisp.

2. What can I use instead of a baguette?

If you don’t have a baguette, try using sliced Italian bread, crostini, or even crackers. For a gluten-free version, opt for gluten-free bread or cucumber slices for a fresh, low-carb base.

3. Can I turn this into a hot artichoke dip instead of bruschetta?

Absolutely. Pour the same mixture into a small baking dish and bake at 375°F until bubbly and golden brown, about 15–20 minutes. Serve with chips or veggie sticks.

4. How do I know when the bruschetta is done baking?

The topping should be bubbly and lightly golden, and the edges of the bread slightly crisp. If you're using the broiler at the end, watch closely to avoid burning.

Creamy Artichoke Bruschetta

Name: Creamy Artichoke Bruschetta
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: Artichoke hearts – chopped, drained; Mayonnaise – for creaminess; Grated Parmesan cheese – for flavor and browning; Fresh garlic – minced; Lemon juice – for brightness; Salt and pepper – for seasoning; Baguette – sliced into ½-inch thick pieces

Description

Creamy artichoke bruschetta is a quick and easy sheet pan appetizer, perfect for beginner cooks seeking a warm, flavorful, and healthy snack or party bite.

Ingredients

Artichoke hearts – chopped, drained
Mayonnaise – for creaminess
Grated Parmesan cheese – for flavor and browning
Fresh garlic – minced
Lemon juice – for brightness
Salt and pepper – for seasoning
Baguette – sliced into ½-inch thick pieces

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Instructions

Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper or light greasing.
Drain and chop the artichoke hearts into small pieces for easy mixing and even distribution.
In a mixing bowl, combine chopped artichokes, mayonnaise, Parmesan, minced garlic, lemon juice, salt, and pepper until creamy.
Slice the baguette and lay slices in a single layer on the baking sheet.
Spread a generous spoonful of the artichoke mixture on each slice, covering to the edges.
Bake for 10–12 minutes until the topping is bubbly and slightly golden. Optionally, broil for 1–2 minutes for a deeper brown top.
Let cool slightly before serving so the topping sets and the bread remains crisp.

Notes

Prepare the artichoke mixture up to 2 days in advance and refrigerate.
If mixture is too runny, add more Parmesan or a bit of breadcrumbs.
For gluten-free, use GF bread or veggie slices like cucumbers.
Can be baked in a dish as a hot artichoke dip instead of on bread.
Keep a close eye if broiling to avoid burning the topping.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 pieces
Calories: 160
Sugar: 1g
Sodium: 270mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 4g
Cholesterol: 10mg