Artichoke and Goat Cheese Bruschetta Recipe

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Artichoke    Artichoke Appetizers    Bruschetta Appetizers    Goat Cheese- Feta Cheese Appetizers    Goat Cheese, Chevre Cheese- Feta Cheese & Ricotta Cheese    Vegetarian Appetizers   


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This Artichoke and Goat Cheese Bruschetta Recipe is the perfect appetizer to make to serve at your next party or gathering.  Plus it is a yummy recipe for dinner parties. This artichoke and goat cheese bruschetta recipe is an inventive spin on the classic Italian tomato and basil brushetta recipe.  A bruschetta recipe is one of the simplest appetizers in the world to make.  A very popular and a crowd pleaser when served at any occasion, plus a delicious appetizer to serve your vegetarian friends and family.

This bruschetta appetizer is usually served as a snack before dinner.  The prep work takes less than 20 minutes from start to finish.  As preparing fresh artichokes is usually a time consuming job, the use of bottled marinated artichokes in the recipe, takes all the work out of preparation.  The toasted bread in the bruschetta acts as a built-in plate, making them easy eating for party guests.  You can throw this appetizer together just minutes before your guests arrive and no one will know!  It is also very easy to double this great recipe for a crowd.

How much more easy can this bruschetta recipe be?  Even a child can prepare this appetizer.


Artichoke Goat Bruschettas


Artichoke and Goat Cheese Bruschetta Recipe:

Artichoke and Goat Cheese Bruschetta Recipe

Prep Time: 15 minutes

Cook Time: 6 minutes

Yield: 18 bruschettas


18 baguette bread slices, cut on the diagonal about 1/4-inch thick
Extra-virgin olive oil
2 jars (6 to 6 1/2 ounces each) marinated artichoke hearts
1/2 cup plus 2 tablespoons chopped flat-leaf parsley, divided
1/2 cup grated Parmesan Cheese (Parmigiano-Reggiano)
Freshly-ground black pepper
6 ounces creamy goat cheese, crumbled    



Preheat oven to 375 degrees F.

Brush baguette bread slices on both sides with olive oil and place them on a baking sheet.  Bake slices until just crisp, about 3 minutes a side.  Remove from oven and leave on baking sheet.  (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.)

Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade.  Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper.  Process, pulsing machine, until mixture is a coarse puree.  (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)

When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese.  (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)

When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes.  Sprinkle bruschetta with black pepper and some of the remaining parsley.  Serve warm on a platter.

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