Cheesy Artichoke Bruschetta

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Cheesy Artichoke Bruschetta, a cheesy, tangy combination of goodness smothering a toasty piece of French Bread. Simple. Sublime.

This Cheesy Artichoke Bruschetta is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Cheesy Artichoke Bruschetta

It’s day 3 of #BrunchWeek and we are having a blast! Huge thanks and props goes out to Terri of Love and Confections and Christie from A Kitchen Hoor’s Adventures for undertaking this huge task of putting this all together.

I’d also like to give another shout out to all of our sponsors. Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best.

These fantastic sponsors not only provided us with wonderful ingredients to create some of these fabulous recipes you are seeing, but they also have all contributed AMAZING prize packages for our readers to win.

Cheesy Artichoke Bruschetta

Now let’s talk about this Cheesy Artichoke Bruschetta.

These are toasted baguette slices that are smothered with a creamy, cheesy, artichoke spread and then baked to perfection.

They are simple to make but look so fancy they can be served at even the finest event.

Cheesy Artichoke Bruschetta

They make a great addition to any brunch table and honestly work well at nearly any potluck or get together.

They are a great appetizer at a dinner party too and should be served straight out of the oven.

Cheesy Artichoke Bruschetta

Even though these are supposed to be served immediately, fresh and hot, you can store leftovers in a container in the fridge and heat as needed. They taste delicious even the next day.

How to reheat Bruschetta?

The toaster oven is our favorite method of reheating bruschetta. It takes it back to the melty cheese and crisp edges of the bread and as long as you keep an eye on it, won’t over cook it.

You can also use the microwave, but we found it softened the bread more than we liked, but the flavor’s still there so it’s still good. 

That’s pretty great for Bruschetta.

This Cheesy Artichoke Bruschetta is definitely one of our favorites!

Cheesy Artichoke Bruschetta

We  have also added sun dried tomatoes or roasted red peppers to the mixture before spreading and that adds even more flavor. Don’t be afraid to try different flavor combinations.

Or simply eat as is, because omg… it’s heavenly!

Cheesy Artichoke Bruschetta

Take a look at what the Brunch Week Bloggers are creating today!

BrunchWeek Appetizers:
Cheesy Artichoke and Sun-Dried Tomato Spread from Family Around the Table.

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.

BrunchWeek Breads, Grains, and Pastries:
Grand Marnier French Toast from Pass the Sushi
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Pickled Asparagus from A Day in the Life on the Farm.

Let’s get to making Cheesy Artichoke Bruschetta!

Cheesy Artichoke Bruschetta

Cheesy Artichoke Bruschetta

Nicole Cook
Cheesy Artichoke Bruschetta, a cheesy, tangy combination of goodness smothering a toasty piece of French Bread. Simple. Sublime.
4.92 from 12 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizers, Snacks and Small Bite Recipes
Cuisine American
Servings 10 servings


  • 1 loaf French Bread cut into slices at an angle about 1/3″ thick
  • 8 oz cream cheese softened
  • 1 cup mayonnaise
  • 14 oz. Cento Quartered and Marinated Artichoke Hearts drained and chopped
  • 1 cup Cabot Cheddar Cheese shredded
  • 1 tablespoon garlic minced
  • fresh parsley if desired, chopped
  • paprika if desired


  • In a large mixing bowl, beat cream cheese until smooth.
  • Blend the mayonnaise and chopped artichoke hearts. Mix in both cheeses and garlic. Beat on high until smooth.
  • Spread the mixture across the tops of each slice of French Bread; cover every inch of the top of the bread all the way to the edges; arrange bread on baking sheet.
  • Broil the Bruschetta for 2-3 minutes or until the tops are turning golden and the cheese is bubbling.
  • Garnish with chopped fresh parsley and sprinkle some paprika over the tops.
  • Serve immediately.
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  1. I literally just finished dinner and now I want to go into my kitchen and make up some of this spread. I don’t have bread but I have crackers…..

    1. This would taste just absolutely perfect on crackers too Wendy, I promise. I ate so much of this … it’s like Artichoke Crack. LOL So addicting, but oh so good! xoxo

  2. I looooove spinach artichoke dip -and bread, of course-so these look PHWNOMENAL!

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