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Olive artichoke bruschetta is your new go-to for cocktail party appetizers and game day bites that actually impress. Crispy baguette slices topped with a savory olive artichoke spread and finished with a pop of fresh parsley. It’s classy and ridiculously easy to make.
Here is Why This Artichoke Bruschetta Recipe Works
Ridiculously Simple: Toast some bread, blend up a handful of ingredients, and boom, you’re a snack hero. Minimal effort, maximum flavor.
Perfect Party Food: Whether it’s for a game day spread or a fancy cocktail soirée, this bruschetta checks all the boxes for crowd-pleasing bites.
Budget-Friendly Elegance: Fancy, elegant, and made with every day ingredients.
Make-Ahead Magic: Prep the topping in advance, toast the bread, and assemble when you’re ready to wow your guests. No last-minute stress!
Mediterranean Bruschetta Ingredients
Pantry: Baguette, olive oil, canned artichoke hearts, Parmesan cheese.
Spices and Seasonings: Salt, black pepper.
Produce: Garlic, lemon, parsley.
Condiments: Green olives, black olives
Variations
Mediterranean Twist: Swap the parsley for fresh basil and add ¼ cup of crumbled feta cheese to the mix.
Tomato Spinach Artichoke Bruschetta: Add ¼ cup of finely chopped sun-dried tomatoes and ⅓ cup frozen (thawed) spinach to the mixture and garnish with a sprinkle of grated Pecorino Romano.
Roasted Red Pepper Crostini: Mix in ¼ cup of finely chopped roasted red peppers and top with a sprinkle of chopped fresh oregano.
Tips for Success
- Keep an eye on your baguette slices while toasting—they can go from golden to burnt faster than you think.
- A mix of green and black olives adds a balance of flavors, but feel free to use what you have on hand.
- No food processor? No problem: Chop the artichokes and olives finely by hand and mix well. It’ll have a more rustic texture, but it’s just as delicious.
- Prep the topping ahead of time, but assemble right before serving to keep the bread crisp.
Storage
Storing Leftovers: If you have leftover artichoke topping, transfer it to an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making it even tastier the next day! I don’t recommend storing the topping on the baguette slices or it will make the bread soggy.
Freezing Instructions: You can freeze the topping. Place it in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before using.
Artichoke Olive Tapenade Crostini
This olive artichoke bruschetta shows how simple ingredients can create big, bold flavors. Whether you’re dazzling guests at a cocktail party or serving up game day snacks that outshine the usual lineup, this recipe is a total win.
It’s easy to make, effortlessly elegant, and endlessly versatile. Plus, who doesn’t love a recipe that feels fancy without being fussy?
More Recipes To Try
- Black Rice Sushi Rolls
- Polenta Points with Tomato Pesto
- Goat Cheese Red Pepper Bruschetta
- Cucumber Shrimp Bites
- 37 Easy Party Appetizers
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Olive and Artichoke Bruschetta
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Ingredients
- 1 baguette, 12-14 inches
- 4 tablespoons olive oil, divided
- 1 (14 ounce) can artichoke hearts, water packed; drained
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ lemon, juiced
- ½ cup grated Parmesan cheese
- ½ cup coarsely chopped olives
- ½ cup sliced green olives
- ½ cup sliced black olives
- ¼ cup fresh chopped parsley
Instructions
- Preheat the oven to 425°F. Adjust the oven rack to the upper third position and line a baking sheet with parchment paper.
- Cut the baguette into ½-inch thick slices, place on the prepared baking sheet and bush with 2 tablespoons of the olive oil. Transfer the baking sheet to the oven and toast the bread slices until lightly golden, about 5 minutes. Flip the slices over and toast for another 3-4 minutes. Remove the baking sheet from the oven and allow the slices to cool while preparing the topping.
- To the bowl of the food processor, (a mini-processor works great), add the artichoke hearts and pulse 4-5 times to break them up a bit. Add the garlic, salt, pepper, lemon juice, the remaining 2 tablespoons of olive oil and the Parmesan cheese.
- Process for 10-15 seconds to a coarse purée. Transfer the mixture to a small bowl and stir in the chopped olives.
- Spread about a tablespoon of the mixture on each slice of toasted bread, top with sliced olives and sprinkle with chopped parsley.
Notes
- A 9-ounce package of frozen/thawed artichoke hearts may be substituted for the canned artichoke.
- You can usually find olives in bulk at the deli/salad bar where you can purchase small amounts rather than buying an expensive jar of olives.
- If sliced olives are unavailable, consider slicing whole olives.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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 🙂
Thanks, Anne….they would be a great tasting dinner….:)
Wow these look delicious, I love olives! Grandpa Don is very lucky to get these on Sunday! Very nice recipe… 🙂
Thank you, Cora…yep, grandpa is a lucky guy 🙂 I will bring some for you on the 15th 🙂