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

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

Ingredients
  

  • 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 1/2β€³ slices

Instructions
 

  • 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.

Notes

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

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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 πŸ™‚

  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! πŸ™‚
    Kenley

  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 πŸ™‚

  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 πŸ™‚ thank you for your kind comment on my blog today, what a sweet thing to say~

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