Friday, April 3, 2015

Artichoke Bruschetta

Artichoke Bruschetta
This appetizer takes all the deliciousness of artichoke dip and makes it into a convenient two bite appetizer. Three delicious cheeses (does cream cheese count as a cheese anyhow?) broiled until golden brown with chopped artichokes sprinkled through.  I love serving bruschetta at a dinner party, it is a crowd pleaser and quite easy to assemble and serve.  I usually prepare the topping in advance, then just bake right before the guests arrive.  I think these may be my new favorite.
Artichoke Bruschetta

1 (8-ounce) package of cream cheese, softened
½ cup mayonnaise
1 (14-ounce) can of artichoke hearts (whole, halves, or quarters), drained & chopped
½ cup grated Parmesan cheese
1 cup grated mozzarella cheese
dash hot sauce
1 teaspoon garlic salt
French baguette loaf of bread, cut at an angle into ⅓-inch slices

Beat the cream cheese until smooth, stir in the mayonnaise, artichokes, parmesan, mozzarella, hot sauce and garlic salt. Preheat the broiler to high, spread a tablespoon of the artichoke mixture onto each baguette slice. Arrange the slices on a baking sheet and broil for 2 to 3 minutes. Serve hot.
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2 comments:

Carol at Wild Goose Mama said...

I had to pin this one. You are right----pre dipped dip. It looks delicious and it's easy.

Mary Ellen said...

I am going to add this to my menu for girls' night next week!!!

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