Description
This creamy and cheesy Artichoke Bruschetta makes a perfect appetizer, combining smooth cream cheese, tangy artichoke hearts, and melted mozzarella atop crispy baguette slices for a deliciously savory bite.
Ingredients
Units
Scale
Bruschetta Mixture
- 1 (8-ounce) package of cream cheese (softened)
- 1 cup mayonnaise
- 1 can (14-ounce) can of artichoke hearts (whole, halved, or quartered) (drained & chopped)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic salt
Bread and Garnish
- French baguette loaf of bread (cut at an angle into 1/3-inch slices)
- Fresh minced parsley OR paprika (for garnish, optional)
Instructions
- Mix the filling: In a large bowl, use an electric mixer to beat cream cheese until smooth. Blend in mayonnaise and chopped artichoke hearts. Mix in Parmesan, mozzarella, and garlic salt and beat at high speed until mixture is smooth.
- Assemble and broil: Preheat broiler to high. Dollop a generous amount of artichoke mixture on each baguette slice and spread all the way to the edges (which will prevent them from burning). Arrange bruschetta on a baking sheet. Broil for 2 to 3 minutes or until topping is bubbly and starting to turn golden brown. Garnish with fresh parsley or a light sprinkling of paprika, if desired. Serve hot.
Notes
- Spread the artichoke mixture to the edges of the bread slices to prevent burning.
- Garnish with fresh parsley or paprika for a touch of color and flavor.
