Take-out Tuesday, Artichoke Parmesan Bruschetta

What is your favorite “go-to” easy summer meal? I like to make a big salad of mixed greens and whatever odds and ends I have on hand in the fridge and serve it with some good bread

summer buffet thepaintedapron.com

Artichoke bruschetta is a nice change from garlic bread or rolls, and it’s easy to throw together


Just start by making an artichoke dip, you probably have your favorite version of this popular dip~ most are made with artichoke hearts, mayonnaise and Parmesan and often spinach~ I used a small chopped Vidalia onion, and some slivered ham, lots of shredded Parmesan and just enough mayo to bind it together, not much at all.  I want to taste the ingredients, not mayonnaise.


Bake it at 350 for about 20 minutes or so until it’s golden and melty


Pile it on baguette slices.  These slices were from a small diameter baguette that was several days old so I didn’t even toast it first.  Just a dollop of the cooked dip and a little more Parm and back in the oven, under the broiler for just a few minutes to get everything hot and happy

artichoke heart brushetta thepaintedapron.com

Sooo good, sooo easy and this tasty bite can elevate a simple salad into a rock star meal!

Obviously these are great for appetizers too,  and they taste great at room temperature, so they are a great choice for a party.

Here’s the recipe:


Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine American


  • 1 14 oz can artichoke hearts diced
  • 1/4 cup light mayonnaise {adjust to your personal preference}
  • 3/4-1 cup shredded Parmesan divided
  • 2-4 slices deli ham prosciutto or cooked bacon
  • 1 small diameter french baguette cut into 1/2″ slices


  • Combine ingredients together in a small greased casserole dish, reserving 1/4 cup cheese for topping. Bake at 350 for 20 minutes or until golden and melted.
  • Top baguette slices with a dollop of artichoke mixture and top with reserved cheese. Broil for 3-5 minutes to heat bread and melt cheese. Makes about 20.


Note: If bread is very soft, toast slightly before topping.
Keyword artichoke appetizer, artichoke bruschetta, artichoke hearts

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5 Responses to “Take-out Tuesday, Artichoke Parmesan Bruschetta”
  1. This looks so yummy – a new twist on artichoke dip. Pinning 🙂

  2. Oh I love this idea! And I love the idea of serving these for a party. As great as artichoke dip is, it can get quite messy during a party with finger foods. This solves that PERFECTLY! 🙂

  3. Mary says:

    You had me at artichoke & parm Jenna! Love this idea for bruschetta and the addition of ham or prosciutto! I need to make a batch of this dip and we always have artichokes in the pantry and parm in the fridge 🙂

  4. What beautiful photos and the recipe is to die for. What a great idea for a party or snack! I am definitely trying your recipe! Thank you for sharing on the BBQ Block Party

  5. a quiet life says:

    i love this and have not made it in ages, what a wonderful reminder 🙂 thank you for your kind comment on my blog today, what a sweet thing to say~

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