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Artichoke Bruschetta

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2-1/2 dozen

Ingredients

  • 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

Directions

  • 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
1 piece: 78 calories, 4g fat (1g saturated fat), 3mg cholesterol, 122mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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