Warm Artichoke Bruschetta Recipe
This Warm Artichoke Bruschetta is a creamy, savory appetizer featuring sautéed artichoke hearts blended with mascarpone, Parmesan, and sour cream. Served on toasted crusty bread and garnished with fresh chives and flaky sea salt, it makes for a delightful and elegant starter or snack perfect for entertaining or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Base Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- 3 cloves garlic, chopped and divided
- 1 medium-large shallot, chopped
- 2 (14 ounce) cans artichoke hearts, drained
Dairy and Flavorings
- 4 ounces mascarpone cheese
- 1 cup freshly grated parmigiano reggiano
- 1/2 cup sour cream
- 1/2 teaspoon Worcestershire sauce
- Juice of 1/2 a lemon
- 1/2 teaspoon salt
- Freshly cracked black pepper, to taste
For Serving
- 1 loaf crusty bread of your choice, sliced and toasted
- Chopped fresh chives, for garnish
- Flaky sea salt, for garnish
Instructions
- Sauté Aromatics and Artichokes: Heat a medium skillet over medium-high heat and add the butter and olive oil. Once the butter has melted and the oil is hot, add the chopped shallots and 2 cloves of garlic. Sauté for 30 seconds to 1 minute until fragrant. Add the drained artichoke hearts and continue to sauté for another 3 to 4 minutes. Season with salt and freshly cracked black pepper to taste.
- Add Dairy and Seasonings: Reduce the heat to medium-low and stir in the mascarpone cheese, freshly grated parmiggiano reggiano, sour cream, Worcestershire sauce, lemon juice, salt, and pepper. Remove the skillet from heat and allow the mixture to cool slightly to prevent overheating the processor in the next step.
- Blend Until Smooth: Transfer the slightly cooled mixture to a large food processor along with the remaining clove of garlic. Pulse until the mixture is smooth and creamy. Taste and adjust seasoning with additional salt, pepper, or a dash more Worcestershire sauce if desired.
- Assemble Bruschetta: Spread a thick layer of the warm artichoke mixture onto the toasted slices of crusty bread. Drizzle with extra virgin olive oil, then sprinkle with chopped fresh chives, a pinch of flaky sea salt, and freshly cracked black pepper for finishing touches.
Notes
- For best flavor, toast the bread until golden and crispy to hold the creamy spread.
- You can prepare the artichoke spread ahead of time and gently reheat before serving if desired.
- Adjust the amount of garlic to your preference for a milder or stronger flavor.
- Substitute mascarpone with cream cheese for a tangier taste and firmer texture.
- Try adding a pinch of red pepper flakes for a subtle heat twist.
Keywords: Artichoke bruschetta, appetizer, creamy artichoke spread, toasted bread, Italian appetizer, party snack, mascarpone dip
Find it online: https://cookwithruby.com/warm-artichoke-bruschetta-recipe/
