Artichoke Spinach Bruschetta Recipes

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ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

This artichoke bruschetta recipe is reminiscent of the hot artichoke dips served in restaurants. It comes together quickly and can easily be doubled or tripled.-Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion
1/3 cup fresh baby spinach, finely chopped
5 tablespoons mayonnaise
1 garlic clove, minced
1 loaf (10-1/2 ounces) French bread baguette

Steps:

  • In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture. , Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.

Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 122mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!

Provided by ROXANNEBLESH

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 20m

Yield 8

Number Of Ingredients 5

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
½ cup grated Romano cheese
⅓ cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices

Steps:

  • Preheat the broiler.
  • In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
  • Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 35.7 g, Cholesterol 11 mg, Fat 11.1 g, Fiber 2.3 g, Protein 10 g, SaturatedFat 2.6 g, Sodium 592.7 mg, Sugar 1.9 g

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my "Wine and Tapa" parties and was always pleased by the response.

Provided by An American in Spain

Categories     Vegetable

Time 17m

Yield 8 tapa servings

Number Of Ingredients 7

1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1 medium tomatoes, seeds removed and diced
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1/4 cup finely chopped red onion
2 garlic cloves, crushed
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices

Steps:

  • Preheat the broiler.
  • Place the bread slices on a baking sheet and toast lightly under the broiler.
  • In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise.
  • Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface.
  • The edges of the bread will tend to burn if not covered by the artichoke mixture.
  • Arrange slices in a single layer on the baking sheet.
  • Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

Artichoke hearts with ricotta and Parmesan cheese on hearty slices of rustic bread adds up to a tangy appetizer or finger food that's easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

2 cloves garlic, peeled
4 slices rustic bread, about 3/4 inch thick
2 tablespoons extra-virgin olive oil, plus more for drizzling
One 12-ounce jar marinated artichoke hearts, drained
1/2 cup fresh ricotta cheese
Coarse salt and freshly ground pepper
Shaved Parmesan cheese, for garnish

Steps:

  • Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
  • Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
  • Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.

ARTICHOKE & SPINACH BRUSCHETTA



Artichoke & Spinach Bruschetta image

This recipe is similar to the spinach & artichoke dip everyone loves--it comes together quickly and can easily be doubled or tripled, depending on your needs. From TOH.

Provided by FloridaGrl

Categories     European

Time 30m

Yield 2 1/2 dozen, 2 serving(s)

Number Of Ingredients 8

1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion
1/3 cup fresh Baby Spinach, finely chopped
5 tablespoons mayonnaise
1 garlic clove, minced
1 loaf French baguette

Steps:

  • In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
  • Place on ungreased baking sheets. Broil 3-4 inches from from the heat for 3-4 minutes or until edges are lightly browned.

Nutrition Facts : Calories 1774.3, Fat 27.8, SaturatedFat 8.1, Cholesterol 31.7, Sodium 3206, Carbohydrate 314, Fiber 21.2, Sugar 18.5, Protein 70.8

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