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Artichoke Bruschetta

Artichoke bruschetta topped with creamy artichoke spread and fresh herbs on toasted baguette slices, served on a dark slate platter.
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This easy Artichoke Bruschetta recipe is a quick, creamy, and zesty Mediterranean-inspired appetizer perfect for parties or casual snacking, ready in just 15 minutes.

Ingredients

Scale
  • ¾ cup (170 grams) ricotta cheese
  • ¼ cup (25 grams) grated parmesan cheese
  • 1 Tbsp extra virgin olive oil
  • ½ Tbsp lemon juice
  • ½ lemon zest
  • 1 small garlic clove, grated or pressed
  • ¼ tsp fine salt (or to taste)
  • ⅛ tsp freshly ground black pepper (plus more to serve)
  • 1 can (14oz/400 grams) canned artichoke hearts, drained and chopped
  • 2 Tbsp flat-leaf parsley, chopped
  • 1 French baguette, sliced into ½-inch rounds

Instructions

  1. In a bowl, combine ricotta, parmesan cheese, olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Mix well.
  2. Add chopped artichokes and parsley to the bowl and stir to combine.
  3. Slice the baguette into ½-inch rounds and lightly brush or spray with olive oil.
  4. Toast the bread slices in a preheated oven at 375°F (190°C) for 5–7 minutes until golden and crisp.
  5. Spoon the artichoke mixture onto each toasted slice.
  6. Garnish with additional parsley, lemon zest, and freshly cracked black pepper. Serve immediately.

Notes

  • Use high-quality ricotta for best flavor and texture.
  • Top bread slices right before serving to prevent sogginess.
  • The artichoke mixture can be made ahead and stored in the fridge for up to 2 days.
  • Marinated or frozen artichokes can be used—rinse and pat dry before use.
  • Optional add-ins: sun-dried tomatoes, olives, or crushed red pepper flakes.

Nutrition

Find it online: https://recipeeasily.com/artichoke-bruschetta-recipe/