Cheesy Artichoke Bruschetta
This easy and cheesy artichoke bruschetta is the perfect appetizer for parties. Creamy artichoke dip is baked onto crispy bread slices for a delicious and elegant finger food.
Equipment
- Baking sheet
- Stand Mixer
- Knife
- Mixing bowl
- Spoon
Ingredients
- 1 loaf 16 ounces French bread, cut into slices
- 2 cups 16 ounces reduced-fat cream cheese, room temperature
- 1 cup mayonnaise with olive oil
- ¼ cup light sour cream
- 2 garlic cloves minced
- 1 can 14 ounces marinated artichoke hearts, drained and chopped
- ½ teaspoon garlic salt
- 1 tablespoon dried parsley
- 1 cup grated Parmesan cheese
- 1 cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
- Olive oil spray or brush-on olive oil
Instructions
- Prepare Bread: Preheat the oven to 350°F. Arrange bread slices on a foil-lined baking sheet, brush or spray with olive oil, and bake for 8-10 minutes until crispy and golden. Set aside.1 loaf, Olive oil spray or brush-on olive oil
- Make Artichoke Spread: In a stand mixer, combine cream cheese, mayonnaise, sour cream, minced garlic, chopped artichokes, garlic salt, parsley, grated Parmesan, and shredded Parmesan until well mixed.2 cups 16 ounces reduced-fat cream cheese, room temperature, 1 cup mayonnaise with olive oil, ¼ cup light sour cream, 2 garlic cloves, 1 can, ½ teaspoon garlic salt, 1 tablespoon dried parsley, 1 cup grated Parmesan cheese, 1 cup shredded Parmesan cheese
- Top Bread with Spread: Spread a generous amount of the artichoke mixture onto each slice of toasted bread. Sprinkle shredded mozzarella cheese on top.½ cup shredded mozzarella cheese
- Broil: Broil in the oven for 5-7 minutes until the cheese is bubbly and slightly browned. Keep an eye on it to avoid burning.
- Serve: Serve immediately as a warm and cheesy appetizer.
