This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!
This recipe is awesome! I love it! I've served it at multiple parties, and it's always gone right away. My only tip - lightly toast the bread under the broiler on each side before adding the topping and broiling. The bread holds up much better this way. Otherwise I find that it tends to get a bit soggy. Otherwise, delicious!!
Read MoreI'll have to say this was a flavorless dish. Even after I tried to spice it up with some garlic it still tasted pretty bad. I ended up throwing most of it away.
Read MoreThis recipe is awesome! I love it! I've served it at multiple parties, and it's always gone right away. My only tip - lightly toast the bread under the broiler on each side before adding the topping and broiling. The bread holds up much better this way. Otherwise I find that it tends to get a bit soggy. Otherwise, delicious!!
These are delicious! This recipe will be a regular on my hors d'ouevres menu. I only used two tablespoons of mayo and added a good splash of olive oil and ground pepper. It was still very creamy, so I think you could get by with just 1 tablespoon of mayo. Also, make sure you use the MARINATED artichoke hearts or these will be bland. These are quick and easy, and a great change from the usual hors d'ouerves.
Yum! Yum! YUM!!! This was sooo good. I made it for a potluck at work and everyone was raving about it! I followed the recipe exactly, plus added 1 clove of garlic, 1 totamo, 1 tablespoon of olive oil and then sprinkled parmasean on top. I put all of it in a big bowl and put garlic bagel chips around the bowl for everyone to dip instead of putting it on the bread. Great recipe! Will make over and over! Thank you!!!
This was very good. Next time I make it I think I will add a little fresh garlic. Definately toast the bread before topping with the artichoke mixture. I tried it both ways.
Very easy and can be made ahead of time. I used parmesan and also added a roma tomato. Next time I may add slivers of frsh basil.
WOW! These are so good! We made them last night and have vowed to take them to the next party or event so we can impress everyone. We made the receipe exactly as written, however when we do it again we will add some tomatoe's and a black olive to the top of each. I just can't imagine why some reviewers felt that these were bland...the only thing that I can think of is that unmarinated hearts were used. The batch that we made was both full in flavor and delicious. I'm SOOO happy to have found this recipe. Thank you, thank you, thank you Roxanne!
I LOVE artichokes, so knew I would like this recipe. I did as other reviewers and added some chopped tomatoes, as well as used less mayo (probably 2 T). I agree that the crostini needs to be lightly toasted first to prevent sogginess. I added a step to this and melted approximately 1 T butter with 1 clove of garlic and very lightly brushed each crostini prior to the first toasting. Don't leave it in the oven long, just enough to begin to get a "crustiness" to the top of the crostini. Remove and add the artichoke mixture and bake as directed. The garlic butter gives it just a hint of garlic with the tiniest bit of buttery richness. YUM!
I made this for my annual block party. Everyone loved it! I toasted the bread first then put the topping on.
Awesome, awesome, awesome! I added a couple of chopped tomatoes and some garlic powder, and it was a HUGE hit. I will make it as often as I can!
I'll have to say this was a flavorless dish. Even after I tried to spice it up with some garlic it still tasted pretty bad. I ended up throwing most of it away.
This is excellent. I was looking for an easy but yummy appetizer, and this worked perfectly. I used the ingredients stated, plus I added one chopped plum tomato and a little chopped spinach. It was not only delicious, but colorful and pretty, too. I also used whole wheat french bread. My dinner guests ate every last piece and I also received the comment that they would've been satisfied with that as their dinner! I agree that this is not a bruschetta. I would classify it as more of a crostini (Even that might not be quite right), but whatever you call it, it's good.
Very good Bruschetta, I also added one clove finely chopped garlic, 1 tablespoon olive oil, and i sprinkled shredded mozzarella on top before putting in the oven. Excellent.
This is a delicious topping for a baguette . However , the recipe is not for bruschetta . The word bruschetta - pronounced brew-sketta - implies a slice of toasted Italian bread that has been rubbed with a clove of garlic , then drizzled with quality olive oil , and finally seasoned with salt . This basic bruschetta may then be heaped with any of innumerable toppings , e.g. the artichoke topping in this recipe . Buon appetito !
I've made this recipe 2 times already each time with tomatoes and what a hit!! Not only delicious but easy and quick too, just what I like in an appetizer.
This was quick, easy, and FABULOUS. I used only 1-1 1/2 tbsp of red onion, and added some diced tomato. I must admit I love artichokes, but I can't say enough about this bruschetta. Terrific both warm and cold. Highly recommended!
This recipe was great except the onions really overpowered it. I would reduce the onions to 1 tablespoon or to omit it. Thanks! I've passed it on to several friends!
This was quick, easy, delicious!! I added 1 roma tomato, more for color. Otherwise it looks a little plain.
I added spinach to this and it was great! I especially found this good as an accompaniment when having a chef salad as the main dish.
So easy-i made the topping up beforehand and a few minutes before the guests arrived I topped the french bread and it was ready to go. They loved it.
This is *very* yummy ... it really hits the spot as an appetizer. Some artichoke dips are too "mayonaisse-ey" for me; this is not. The red onion gives it a nice bite, too. I added a dash of celery salt to the mixture before spreading it onto the sliced baguette.
This is truly amazing stuff...my husband couldn't even wait for me to top the baguette slices with the artichoke mixture and broil them, he just started dipping the bread right into the bowl (it was just as good!) Very easy and quick to make - will definitely use this recipe again and again!!
Nummy stuff! Based on other reviews, I did cut back on the mayo. I tried both toasted and untoasted bread, and I prefer the toasted. Aside from reducing the mayo, I initially followed the recipe. I tried the spread only on a single bruschetta, and, as others suggested, thought it could use some garlic. Tried another single toast and tought it was still missing just a little something. Lemon zest did the trick. Micro-planed about 1/2 tsp. It cut through the heaviness of the cheese and chokes and livened it up without overpowering.
This was very tasty. I sliced the bread in thin slices, brushed the slices with garlic oil and toasted them before topping with the bruschetta mix. Next time I will add a little more cheese.
The kids wouldn't touch this but the adults at the baby shower I hosted ate this up! It's a keeper - easy, fast, and sounds/looks elegant! Be sure sure just shrug when you serve it and say "Oh...it's nothing...". Some diced tomatoes are a nice touch.
Thanks, Roxanne! We recently had a huge graduation party with tons of food. The only thing to disappear completely was THIS great recipe for artichoke bruschetta! Awesome! Suzanne
I TOTALLY changed this recipe to fit whatever I had on hand and incredibly, it still tasted great! I used 2 T light mayo, a tablespoon of onion powder and garlic powder instead of red onion, a little less than 1/2 cup of Parmesan cheese instead of Romano, half of a can of artichokes in water instead of marinated, and baked it in a small individual casserole dish on 375 for 15 minutes instead of putting on baguette. Will use to spread on bread or crackers. I can't believe it turned out good! I would have tried the original recipe if I had the ingredients, however, the recipe was a great base and the reviews provided great inspiration for subs and adds.
We really liked this! However I used a Boboli Pizza Crust instead of the bread. It was great!
Unbelievable!! I used lowfat mayonnaise, and only 2 Tbl. red onion (just a personal preference), and topped with chopped tomatoes for a bit of color. Big hit! I served it with "Chicken Danielle," also from this site. Thanks so much for the recipe!
Once again, my failure to prepare effected the end product. Luckily, these were still a wonderful compliment to our penne pasta dinner. However, the fact that I only had Miracle Whip and not regular mayonnaise effected the end product. Tangy miracle bruschetta... didn't quite have the effect I was looking for. There's always next time?
This was a great recipe. However, I did make some changes. I added 4 small cloves of garlic, 1 whole (jarred) red pepper, and I only put in 1/4 cup of parmesan/romano cheese and 2 tbl of light mayo. Also, I put the onion, pepper and garlic in a food processor to chop very finely. Then I mixed all the remaining ingredients with the onion & pepper mixture. I think that made it nice and smooth. This was a huge hit!
If you like artichoke dip, you'll like this recipe. Quite tasty... I used Parmesan cheese instead of Romano (by accident) and it came out just fine.
Really simple foolproof recipe. I added Parmesan instead of Romano and added a few black kalamata olives. I lightly pulsed everything in my cuisinart and topped with mozzarella cheese.
I also used parmesan/romano blend. Absolutely fantastic, could have eaten only this for dinner. thanks for sharing!
I added tomatoes and found the bruschetta quick, easy, and pretty. Everyone at the party gobbled these up.
Delicious, Very Tasty and easy to make I will make this often. This is a great Artichoke recipe.
The ingredients are all easy to find, it's quick to make and very, very yummy. Even those with gourmet taste will like this tastey appetizer.
This was my first time preparing bruschetta and I was pleasantly surprised at how simple it was and how WONDERFUL it tasted.
OMGOMGOMGOMG!!!!! This is so amazing!!!! I just made this and devoured it and it's one of my all time favorite foods now!!! WOW.. I followed directions exactly except my can of artichokes was 14.5 oz, but since I don't like the slightly harder leaves, I trimmed them so that maybe made the artichoke mass less :) I also guestimated the mayo, but probably used 4-5 tablespoons cause I LOVE mayo :) I also used a pre-sliced baguette which made life so much easier! I will make this ALL THE TIME!!!!!!!!
This is super easy and very tasty. I like to toast my baguette rounds a little before I add the topping and bake, for a little extra crunch, but not necessary. I realized I wanted to double this recipe AFTER I already had a single recipe made, it was a breeze to double. Awesome!
When I made this, it seemed very bland even after adding tomatoes. I found that I could taste the onion more than the artichoke! I would not try this recipe. I don't know why everyone raved about this?!
Great appetizer recipe! I toasted the bread before putting on the artichoke mix. Next time I'll saute the onions first (I don't like the raw flavor) with a little garlic maybe. I was really surprised as to how tasty this turned out though!
This was just okay, I think there are better artichoke dip recipes out there ~ and many of them could be prepared as bruschetta if wanted.
I give this four stars as written, but if you lightly toast the bread first, and add a little garlic to the artichoke mixture, this bruschetta is absolutely amazing. I could eat it every day. Thanks, Roxanne!
I added tomatoes and garlic because of the other reviews, but I would recommend leaving the recipe as is. I think it is better. I will also use artichokes in water next time, rather than marinated, because I think it will have a less sour taste.
Excellent dip! I did have a few changes...I added a little cream cheese and used onion powder in stead of the fresh onion. But with the small tweaks I made, this tastes just like Costco's artichoke dip, which I can no longer buy because I don't belong anymore. And now, I don't have to keep asking my mother-in-law to pick a container up for me every time she goes to Costco. Thank you for sharing!
This is one of my go-to recipes, started making it about two years ago and everyone loves it. I like diced tomato sprinkled on top, too.
Very Very good and easy. I was looking for a recipe after ordering similar appetizers in restaurants such as Red lobster and TGIF and oh yes Olive Garden.
This was fabulous! I made this appetizer for Thanksgiving. It was so quick and easy to make. The flavor of the ingredients compliment each other well.
These were very good! I added chopped tomato as suggested. Very easy to make and my whole family liked them.
Like the previous reviewer, I added a chopped garlic clove and a chopped, seeded Roma tomato. It was sooo good! I used a whole wheat baguette and half light mayo. I'm afraid to use the broiler :) so I baked it at 375 for 10 minutes, then turned it to 400 for another few minutes. Just right! I will make these often! (I buy the big jar of marinated artichoke hearts from Costo, much cheaper! I just use shy of 1 cup.)
A very versatile recipe--using ingredients on hand, I used bocconchini and green onions. The only changes that I recommend is toasting the bread before and adding garlic. I will make this again.
Love it! The only things we changed. Sub shallots for the red onion. And add garlic!
My husband and I recently attended an international wine tasting party. Each couple had to prepare an appetizer from another country. We chose Italy and prepared this bruschetta. It was voted the best appetizer by the 12 couples attending!
This is my first review and I must say my friends gobbled this up!!!! What a great dish!! I made it exactly as stated!! I cant believe anyone would call this bland!! AMAZING!!!!
everyone i serve this to loves it including me. the only thing that i add is just a pinch of garlic powder. we are a garlic household. i also brush my baguette slices with e.v.o.o and bake them till the are lightly toasted and then i place the bruschetta on top. i like a lil crisp with the bruschetta. but i absolutely love this
I followed the recipe exactly except that I toasted the bread before adding the topping and I added tomatoes on top--very good. The only downside is that it does require you to be in the kitchen during a party. Artichoke dip is easier to take care of ahead of time.
I was craving something for a light lunch and couldn't decide until I found this--delicious! Only used 2 TBS of mayo, and added 1 clove minced garlic, and toasted the bread slightly before topping and broiling--This was one tasty, though odd, lunch!
This was excellent. It received rave reviews from all of my guests. Will definitely make this again, but in a larger quantity.
Less onion and make sure it is finely minced to avoid some with onion and some without.
I made these yesterday for a pre-Easter dinner and they were a hit. I didn't add all of the red onion called for because it seemed like way too much and I'm glad that I omitted some because they could have used even a little less. Still they were very good and very easy to make. Also, I didn't put them in the broiler. I put them in the oven at 325 for about 5 minutes. I'll definitely be making them again.
These are really good, but I do think that you can cut back a little on the mayo. I also think that next time I will try adding some chopped roasted red peppers for a little color and taste.
A+ and easy to make! Tip - Add a 1 tbsp. of lemon infused olive oil! If you don't have that, do 1 tbsp. EVOO with 1/2 tsp. of lemon juice. I also added 1/4 tsp. of sea salt.
I followed a suggestion to use my George Foreman grill and brushing them w/EEVO before adding the artichoke mixture...this was a great recipe! I made everything ahead of time (even grilling the bread) and made them up later in the day - everyone loved them!
This was fantastic! I will be making it again. I followed another reviewer's advice and toasted both sides of the bread before placing the topping on it to keep it from getting soggy. Also brushed it with a little EVOO (before toasting) and scraped a garlic clove over it (after toasting) to add some additional flavor.
My housemates and I made this for a potluck. Great appetizer but cheese is too pricey.
Yum. I did add fresh garlic as well as 4 oz. of cream cheese. Next time I will add a fresh spinach to the bottom before toasting. It's a keeper!
Excellent! I used sweet yellow onion because I didn't have red, otherwise made as written. YUM. Thanks for the recipe!
This was excellent - very tasty!! I would just cut back on the onions a little bit next time.
LOVED this bruschetta! i encourage to FINELY FINELY chop the onions because otherwise they get very overwhelming fast! otherwise great recipe mm mm good!
I made this for a large gathering and I couldn't keep enough of these on the plate. Everybody loved them. I followed the recipe as written and can't think of any changes I'd make to it.
these were a big hit at a recent dinner party. A tad salty for my taste though, might have been the marinated artichoke hearts, might use plain artichokes next time and see if it makes a difference.
This was a HUGE hit. We just couldn't stop eating them :) Didn't make any changes.
I thought this was good. I would make it again but I would reduce the mayonnaise. It was too overpowering. I did add garlic and I pretoasted the bread like other reviewers suggested. It was really good. I would have given it 4 stars but my husband wasn't as much of a fan as I was.
This wasn't quite flavorful enough for us despite adding a couple gloves of garlic and a serano pepper. Next time I think I will use a more potent cheese than parmesan.
This is a wonderful, basic recipe that takes alterations very well. I always add finely sliced garlic and a bit of sea salt to this, but sometimes I mix up other elements, as well. The red onion can be subbed with scallions. Diced roma tomatoes make a nice addition. Smoked gouda makes a good change of cheese. Given the flexiblility and solid quality of the base recipe, I highly recommend this one.
Everyone really like this. I added 1 small clove of crushed garlic and just eye-balled the mayo. I recommend broiling the bread a bit first, then add the topping and broiling again. The kids have requested that I make this again already! Thanks for the recipe!
Made this for my cooking class during my senior year of high school and everyone LOVED it! I suggest trying it without the red onions, still great!
I was excited about trying this recipe, and thought I had all the ingredients, then realized too late that I di not have artichokes, and instead had a can of hearts of palm. Since I had already planned on making it, I decide to forge ahead and see how it turned out, and it was actually quite good. The only other changes I made were to add a tiny bit of minced garlic and use Gorgonzola instead of Romano. My BF, who hates mayonnaise, actually ate this and loved them. I'm looking forward to trying these again with artichokes!!! Sure that it will be as good if not better.
This was great! I didn't pre toast the bread and it came out a little soggy. Next time I'll try pre toasting it. Great recipe!
I made this for Christmas and everyone loved it! Added tomatoes, chopped garlic, and sprinkled parmesan cheese on top. I ran out of it in 20 mins.! YUMMY!
This was just ok. I found it a little on the bland side, next time I will add garlic to see if that helps.
YUMMY! Soooo easy to make. I added tomatoes to it and made this for a crowd of friends...they LOVED it!! I had to whip up and extra batch.This is in my recipe box for good.
My husband and I love this recipe! I add tomatoes too! Yum!
Delicious! Like other reviewers suggested, I cut the mayo in half and lightly toasted the bread first. I literally ate this for 2 weeks straight. It was THAT good!
I made this for a party and everyone raved about it! I added a chopped roma tomato for color,I thought about adding some chopped shrimp...maybe next time. Will defintely make this again.
I am going to try this recipe tonight. I am going to add a few things I think will make it better. first grilled, chopped up chicken, garlic and salt & pepper. I will let you all know how it comes out!
Very easy, very flavorful, very quick. Very good flavor, I was a little concerned about the mayo in the mix, but it was perfect. I will definteley do this one again.
WOW! I wouldn't change a thing except to double the recipe. It is easy to make and even easier to eat. I might even add a snip of fresh chives to it if they are handy.
This is an awesome recipe. I added basil & some tomato as well. Everyone always asks for it when they come over.
