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.
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.
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.
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.
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.
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!
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!
Take a look at what the #BrunchWeek Bloggers are creating today!
Cheesy Artichoke Bruschetta from Daily Dish Recipes. (this one!)
Cheesy Artichoke and Sun-Dried Tomato Bread 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.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.
BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.
BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
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:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.
Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen.
French Coconut Pie with Pine Nuts from Shockingly Delicious.
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Let’s get to making Cheesy Artichoke Bruschetta!