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Artichoke-Olive Bruschetta

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Artichoke-Olive Bruschetta

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.  

Artichoke-Olive Bruschetta

This is a great appetizer to put together when in a hurry.  It is a recipe that is quick, easy and delicious.  Artichoke-Olive Bruschetta

Artichoke-Olive Bruschetta

The inspiration for this bruschetta came from my recipe book by Nick Stellino, entitled Mediterranean Flavors. 

Artichoke-Olive Bruschetta

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Artichoke-Olive Bruschetta

Artichoke-Olive Bruschetta

Yield: 24 servings
Prep Time: 15 minutes
Total Time: 15 minutes

An easy bruschetta appetizer with an artichoke olive tampenade


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
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • juice of 1/2 lemon
  • 1/2 cup grated parmesan cheese
  • 1/2 cup black olives, coarsely chopped
  • olive halves for garnish
  • Fresh parsley for garnish


  1. Preheat oven to 400°F
  2. 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.
  3. 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:

  1. 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.
  2. 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 Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 196mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 3g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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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 :)


Friday 30th of January 2015

Thanks, Anne....they would be a great tasting dinner....:)

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