Artichoke bruschetta

    7 min

    A perfect nibble for serving with rosé or a crisp white wine, and a tasty alternative topping for bruschetta.

    373 people made this

    Serves: 8 

    • 170g (6 oz) tinned artichoke hearts, drained and chopped
    • 80g (3 oz) grated Pecorino or Grana Padano cheese
    • 1 small red onion, finely chopped
    • 5 tablespoons mayonnaise
    • 1 baguette, cut into 1cm (.5 in) thick slices

    Prep:5min  ›  Cook:2min  ›  Ready in:7min 

    1. Preheat grill.
    2. In a medium bowl, mix artichoke hearts, cheese, red onion and mayonnaise. Top baguette slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking tray.
    3. Grill in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

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    Reviews & ratings
    Average global rating:

    Reviews in English (303)


    It was well tasty and easy to make. It's hard to stop once you've had 1.  -  09 Mar 2010


    Wonderful, quick, easy appetizer that looks and taste both professional and elegant. After reading through numerous reviews, following are the most common listed changes: 1.) toast the crostini; 2.) add a clove of minced garlic; 3.) less mayo - 2 vs 5 tablespoons; 4.) add tomato; 5.) reduce the red onion to 1/4 cup finely minced or substitute shallots; 6.) top with cheese prior to baking. With or without the changes, this appetizer is wonderful!  -  14 Feb 2011  (Review from Allrecipes US | Canada)


    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!!  -  01 Apr 2002  (Review from Allrecipes US | Canada)