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

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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.

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

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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:

ARTICHOKE PARMESAN BRUSCHETTA   for a printable version click here

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.

Thanks so much for stopping by!

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

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  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! 🙂
    Kenley

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  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 🙂

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  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

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  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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