Creamy Artichoke Bruschetta
This quick and easy Artichoke Bruschetta features a smooth artichoke pesto made with jarred artichoke hearts, garlic, lemon, and freshly grated Parmigiano Reggiano. Spread on toasted ciabatta bread, it makes a delicious appetizer or snack.
Equipment
- Knife
- Cutting board
- Immersion blender or food processor
- Griddle pan or toaster
- Mixing bowl
Ingredients
- 10.5 ounces artichoke hearts in oil drained and patted dry
- ¼ cup freshly grated Parmigiano Reggiano about 1 ounce
- ½ clove garlic minced
- 1 tablespoon fresh lemon juice about half a lemon
- 8-10 slices ciabatta bread or any crusty bread
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare Artichokes: Drain the artichoke hearts and gently pat them dry with paper towels to remove excess oil.10.5 ounces artichoke hearts in oil
- Blend Pesto: In a mixing bowl, combine the drained artichoke hearts, minced garlic, lemon juice, and grated Parmigiano Reggiano. Use an immersion blender or food processor to blend until smooth.¼ cup freshly grated Parmigiano Reggiano, ½ clove garlic, 1 tablespoon fresh lemon juice
- Season Pesto: Taste the blended mixture and add salt and pepper as needed. Set the pesto aside.Salt and pepper
- Prepare Bread: Slice the ciabatta bread. Drizzle each slice with olive oil. Heat a griddle pan or toaster and chargrill each side for about 2 minutes or toast until the bread is golden and crispy.1 tablespoon olive oil, 8-10 slices ciabatta bread or any crusty bread
- Assemble Bruschetta: Spread a generous amount of the artichoke pesto on each slice of toasted bread.
- Serve: Arrange the bruschetta on a serving platter and enjoy immediately as a tasty appetizer or snack.
