Cheesy Artichoke Bruschetta

Share this Recipe!

This easy Artichoke Bruschetta is made with slices of French bread topped with a creamy mixture of artichoke hearts, cream cheese, cheddar and garlic, then broiled until the cheese is hot, bubbly and golden. It’s an easy appetizer that looks impressive enough for a holiday table but is simple enough to make for just about any gathering.

And when I say holiday, I don’t mean just one holiday. We serve this cheesy artichoke bruschetta throughout the year. It works just as well for Thanksgiving and Christmas as it does for Easter, Mother’s Day, New Year’s Eve, game day or a summer party.

Honestly, give us a reason to make appetizers and this one can show up.

The creamy, cheesy artichoke topping paired with crisp French bread is ridiculously good, and the whole thing comes together with simple ingredients.

Why You’ll Love This Artichoke Bruschetta

• Easy but impressive: These look fancy enough for a holiday or dinner party without requiring complicated ingredients or techniques.
• Creamy and cheesy: Cream cheese, mayonnaise and cheddar create a rich, creamy topping loaded with artichokes and garlic.
• Perfect party food: Individual slices are easy for guests to grab from an appetizer tray.
• Great for any holiday: Serve these for Thanksgiving, Christmas, New Year’s, Easter, Mother’s Day or any other celebration throughout the year.
• Easy to customize: Add roasted red peppers, sun dried tomatoes, bacon, green onions or your favorite toppings.
• Quick under the broiler: Once assembled, they only need a few minutes under the broiler to get hot, bubbly and golden.

Ingredients You’ll Need

You will find the complete amounts in the printable recipe card below, but here are a few notes about the ingredients you’ll need for this cheesy artichoke bruschetta.

French Bread

A loaf of French bread makes the base for each piece of bruschetta.

Slice the bread on an angle about 1/3 inch thick. Cutting it diagonally gives you a little more surface area for that creamy artichoke topping, which is never a bad thing.

Cream Cheese

Let the cream cheese soften before you begin. Softened cream cheese is much easier to beat until smooth and will combine more evenly with the other ingredients.

Mayonnaise

Mayonnaise adds creaminess and helps create a spreadable artichoke topping.

Artichoke Hearts

Drain the artichoke hearts well and chop them before adding them to the mixture.

Since artichokes are the star of this recipe, you want plenty in every bite.

Cheddar Cheese

Shredded cheddar adds another layer of cheesy flavor and melts beautifully under the broiler.

For the smoothest melting, shred the cheese yourself if you have time.

Garlic

Fresh minced garlic adds plenty of savory flavor to the creamy artichoke mixture.

Parsley and Paprika

Both are optional, but a little fresh parsley and paprika add color to the finished bruschetta and make it especially pretty on an appetizer tray.

How to Make Artichoke Bruschetta

This cheesy artichoke bruschetta is incredibly easy to put together.

1. Prepare the Cream Cheese

Place the softened cream cheese in a large mixing bowl and beat until smooth.

Starting with room temperature cream cheese makes this step much easier.

2. Make the Artichoke Topping

Add the mayonnaise and drained, chopped artichoke hearts.

Mix in the shredded cheddar cheese and minced garlic, then beat until the mixture is well combined and creamy.

You still want some texture from the chopped artichokes, so there’s no need to completely puree the mixture.

3. Slice the Bread

Cut the French bread diagonally into slices about 1/3 inch thick.

Arrange the bread slices in a single layer on a baking sheet.

4. Add the Artichoke Mixture

Spread a generous amount of the cheesy artichoke mixture over each piece of bread.

Take the topping all the way to the edges of the bread. This gives you plenty of creamy artichoke filling in every bite and helps keep exposed edges from browning too quickly under the broiler.

5. Broil

Place the baking sheet under the broiler for about 2 to 3 minutes, watching it carefully.

The artichoke bruschetta is ready when the topping is hot and bubbly and the cheese is beginning to turn golden.

Broilers work quickly, so don’t walk away!

6. Garnish and Serve

Sprinkle the hot bruschetta with chopped fresh parsley and a little paprika if desired.

Serve immediately while the topping is warm and creamy and the bread is crisp.

Tips for the Best Artichoke Bruschetta

Drain the Artichokes Well

Excess liquid can make your creamy topping too loose and can eventually make the bread soggy.

Drain the artichoke hearts thoroughly before chopping them.

Soften the Cream Cheese

Cold cream cheese doesn’t blend nearly as easily.

Let it soften before mixing so you get a creamy artichoke spread without little lumps of cream cheese throughout it.

Spread the Topping to the Edges

Cover the entire top of each piece of French bread.

Besides giving you more of the good stuff in every bite, it helps protect the bread while it is under the broiler.

Watch the Broiler

Two minutes under one broiler can look very different from two minutes under another.

Stay nearby and watch for bubbling cheese and golden brown spots rather than relying only on the clock.

Serve It Hot

This is when artichoke bruschetta is at its best.

You want that contrast between the warm, creamy cheese and artichoke topping and the crisp bread underneath.

Artichoke Bruschetta for Holidays and Parties

This recipe sometimes gets treated like a seasonal appetizer, but we’ve never considered it one.

Artichoke bruschetta works for holidays and gatherings all year long.

For Thanksgiving or Christmas, arrange the bruschetta on a large appetizer platter and garnish with fresh parsley for a little extra color.

Serve it on New Year’s Eve as an easy finger food guests can grab while mingling.

It makes a beautiful addition to an Easter or Mother’s Day brunch, and it’s just as good at a graduation party, bridal shower or baby shower.

During the summer, serve it for cookouts, family gatherings and dinner parties.

And once football season rolls around, cheesy bread covered in creamy artichokes fits right in with the rest of the game day food.

There really isn’t a wrong season for it.

Artichoke Bruschetta Topping Ideas

We love the original recipe exactly as it is, but there are plenty of ways to change it.

Sun Dried Tomatoes

We’ve added sun dried tomatoes to the artichoke mixture before spreading it on the bread. They add a slightly sweet, tangy flavor that works beautifully with the creamy cheese and artichokes.

Roasted Red Peppers

Chopped roasted red peppers are another addition we’ve made and loved. They also add beautiful color, especially when you’re serving the bruschetta for a holiday.

Crumbled Bacon

Sprinkle cooked crumbled bacon over the top before serving for a smoky, salty addition.

Green Onions

Chopped green onions add fresh flavor and a little color.

Black Olives

Chopped black olives pair naturally with the artichokes and cheese.

Sautéed Vegetables

Have leftover sautéed vegetables? Chop them small and add a little to the topping.

Don’t be afraid to experiment with different flavor combinations. Just avoid adding too many wet ingredients, which can make the topping loose or the bread soggy.

Can I Make Artichoke Bruschetta Ahead of Time?

You can do some of the work ahead, which makes this a great appetizer when you’re entertaining.

Prepare the creamy artichoke mixture in advance and store it covered in the refrigerator.

You can also slice the French bread ahead of time and keep it separately in an airtight container.

When you’re ready to serve, spread the artichoke mixture over the bread and broil according to the recipe.

I prefer assembling it closer to serving rather than storing the topping on the bread for hours. Keeping them separate helps prevent the bread from becoming soggy.

How to Store Leftover Artichoke Bruschetta

Artichoke bruschetta is best served fresh and hot, but we have successfully saved and reheated leftovers.

Place cooled leftovers in an airtight container and store them in the refrigerator.

The bread will soften somewhat as it sits, so reheating it properly makes a big difference.

How to Reheat Artichoke Bruschetta

The toaster oven is our favorite way to reheat artichoke bruschetta.

It brings back the crisp edges of the bread while reheating the creamy cheese and artichoke topping.

An air fryer also does a great job. Heat the bruschetta just until the bread crisps and the topping is warmed through.

You can use the microwave when you’re in a hurry, but it isn’t my first choice. We’ve found that microwaving softens the bread and can make it chewy.

The flavor is still delicious, but you lose that wonderful crisp bread and creamy topping contrast.

What to Serve with Artichoke Bruschetta

For a party, serve this alongside a variety of appetizers so guests can mix and match.

It pairs especially well with:

• Crostini and other toasted bread appetizers
• Cheese and charcuterie boards
• Fresh vegetables and dips
• Stuffed mushrooms
• Meatballs
• Shrimp appetizers
• Olives and marinated vegetables
• Other hot cheese dips and spreads

For brunch, pair it with egg dishes, fresh fruit, breakfast casseroles and other savory brunch favorites.

You can even serve a couple of larger pieces alongside a salad for a simple lunch.

Artichoke Bruschetta FAQs

What is artichoke bruschetta?

Artichoke bruschetta is toasted or broiled bread topped with an artichoke mixture. There are many different versions.

Our recipe uses French bread topped with a creamy mixture of artichoke hearts, cream cheese, mayonnaise, cheddar and garlic, then broils everything until hot, bubbly and golden.

What kind of artichokes should I use?

Canned or jarred artichoke hearts make this recipe quick and easy.

Drain them thoroughly before chopping and adding them to the cheese mixture.

Can I make artichoke bruschetta ahead of time?

Yes. Make the artichoke topping ahead and refrigerate it separately from the bread.

Assemble and broil the bruschetta shortly before serving for the best texture.

Can I serve the artichoke mixture without bread?

Absolutely.

In fact, we’ve eaten the artichoke mixture with crackers and it is delicious. You can serve the warm cheesy artichoke mixture as a dip or spread with crackers, crostini or vegetables.

Why is my bruschetta soggy?

Make sure your artichoke hearts are well drained and don’t assemble the bruschetta too far in advance.

The creamy topping contains quite a bit of moisture, so letting it sit on the bread for a long time before broiling can soften the bread.

Can I use a baguette instead of French bread?

Yes. A baguette works very well and will give you smaller appetizer sized pieces.

Keep a close eye on smaller slices under the broiler because they may brown more quickly.

Can I add spinach?

You can add well drained cooked spinach to create more of a spinach artichoke style topping.

Make sure you squeeze out as much moisture as possible before mixing it in so you don’t make the artichoke spread watery.

More Easy Appetizers You’ll Love

If you’re putting together an appetizer spread, try this artichoke bruschetta alongside some of our other favorite small bites.

Our Asparagus, Ham and Brie Crostini is another delicious toasted bread appetizer that’s perfect for parties and brunch.

You can also try our Roasted Blueberry French Toast Crostini when you want something with a sweet and savory twist.

Whether we’re making appetizers for Christmas, Easter, game day or simply having friends and family over, this Cheesy Artichoke Bruschetta is one of those recipes that works all year long.

Creamy artichokes, plenty of cheese, garlic and crisp French bread?There’s really no season for saying no to that.

Cheesy Artichoke Bruschetta Recipe

Share this Recipe!