easy Artichoke Bruschetta
Artichoke bruschetta is a warm, cheesy appetizer made with artichoke hearts, cream cheese, Parmesan, and mozzarella.
Ingredients
- 1 8-ounce package cream cheese, softened
- 1 cup mayonnaise
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic salt
- 1 French baguette cut diagonally into ⅓-inch slices
- Fresh minced parsley optional
- Paprika optional
Instructions
- Place the softened cream cheese in a large mixing bowl. Beat with an electric mixer until completely smooth and creamy.
- Add the mayonnaise and chopped artichoke hearts. Mix until evenly combined.
- Add the Parmesan cheese, mozzarella, and garlic salt. Beat on high speed until the mixture is creamy and well blended.
- Preheat the broiler to high and arrange the baguette slices in a single layer on a baking sheet.
- Spoon a generous amount of the Artichoke Bruschetta mixture onto each baguette slice. Spread the topping all the way to the edges to help protect the bread from burning.
- Place the baking sheet under the broiler for 2–3 minutes, watching carefully. Remove when the topping is hot and bubbly with lightly golden spots.
- Garnish with minced parsley or a light dusting of paprika, if desired.
- Serve immediately while the bread is crisp and the cheesy topping is warm.
Notes
The artichoke topping can be prepared ahead of time and refrigerated in a covered container. Assemble the baguette slices shortly before broiling for the best texture.