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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. 

Two toasted baguette slices topped with an artichoke spread.
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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!

Several olive and artichoke bruschetta on a serving platter.

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

Ingredients used to make an olive artichoke bruschetta appetizer.

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.

Two slices of toasted baguettes topped with an artichoke spread.

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?

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Two artichoke bruschetta on a plate topped with olives.
Prep Time: 15 minutes
Total Time: 15 minutes
4.86 from 14 votes

Olive and Artichoke Bruschetta

Olive artichoke bruschetta is a crispy, flavorful appetizer perfect for parties and gatherings. Toasted baguette slices are topped with a savory artichoke-olive spread, fresh parsley, and a tangy lemon kick.

If you make this recipe, please leave a star rating and comment.

Servings: 24 servings
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Ingredients 

  • 1 baguette, 12-14 inches
  • 4 tablespoons olive oil, divided
  • 1-14 oz can water-packed artichoke hearts, drained
  • 2 garlic cloves, minced
  • ¼ teaspoon table salt
  • ¼ teaspoon 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 chopped parsley for garnish

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

Serving: 1, Calories: 91kcal, Carbohydrates: 12g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 3mg, Sodium: 196mg, Fiber: 2g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About 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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4.86 from 14 votes (13 ratings without comment)

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4 Comments

  1. Anne|Craving Something Healthy says:

    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 🙂

    1. Pat says:

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

  2. Cora says:

    5 stars
    Wow these look delicious, I love olives! Grandpa Don is very lucky to get these on Sunday! Very nice recipe… 🙂

    1. Pat says:

      Thank you, Cora…yep, grandpa is a lucky guy 🙂 I will bring some for you on the 15th 🙂