This artichoke-olive bruschetta is one of the snackies that I will be preparing for Don for the Super Bowl Sunday game. The flavors are all well-balanced with just a little lemony tang. They are complimented nicely with the crunch of the toasted baguette slices.
This is a great appetizer to put together when in a hurry. It is a recipe that is quick, easy and delicious. 
The inspiration for this bruschetta came from my recipe book by Nick Stellino, entitled Mediterranean Flavors.
More Appetizer Recipes
- Black Rice Sushi Rolls
- Polenta Points with Sun Dried Tomato Pesto
- Goat Cheese Sweet Red Pepper Bruschetta
- Cucumber Shrimp Bites
- 37 Easy Party Appetizers
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Olive and Artichoke Bruschetta
An easy bruschetta appetizer with an artichoke olive tampenade
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Servings: 24 servings
Calories: 91kcal
Ingredients
For the baguette:
- 1- baguette
- 2 tablespoons olive oil
For the Topping:
- 1-14 ounce jar of artichoke hearts drained,
- or 1-9 ounce package frozen artichoke hearts thawed
- 1 garlic clove minced
- 3 tablespoons mayonnaise
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- juice of 1/2 lemon
- ½ cup grated parmesan cheese
- ½ cup black olives coarsely chopped
- olive halves for garnish
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F
- Slice the baguette in slices about 1/2-inch thick and place on a parchment-lined baking sheet and brush them with the olive oil.
- Transfer the baking sheet to the middle rack of the oven and toast to a golden brown, 8-10 minutes. Remove and allow to cool before adding the topping.
For the topping:
- To the bowl of the food processor (a mini-processor works great), add the artichoke hearts, garlic, mayonnaise, salt, pepper, lemon juice and parmesan cheese. Process to a smooth consistency, transfer to a small bowl and stir in the chopped olives.
- Spread about a teaspoon of the topping on each slice of bread and add half of an olive and a sprig of fresh parsley as garnishment.
Nutrition
Serving: 1 | Calories: 91kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 196mg | Fiber: 2g | Sugar: 2g
Anne|Craving Something Healthy
Friday 30th of January 2015
Yum! Artichoke dip is one of my favorites, and I love the way you did this recipe as bruschetta! Great snack idea, but I could also call this dinner :)
Pat
Friday 30th of January 2015
Thanks, Anne....they would be a great tasting dinner....:)