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.
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.
Want to enter to win won of these fantastic prize packages?
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 those 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.
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!
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.
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
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.
Let’s get to making Cheesy Artichoke Bruschetta!
Cheesy Artichoke Bruschetta
- 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.
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.