Artichoke Bruschetta with Sun-Dried Tomatoes

Best Party Food: A delicious artichoke bruschetta recipe that everyone will love is easy to make and always a hit. This Artichoke Bruschetta recipe turns simple artichoke toast and cheesy bruschetta toppings into an elegant appetizer guests can't resist. You'll get an easy appetizers the can be made from crostini. This quick party snack will fit any party menu and be the best party food on the table. Pin this homemade bruschetta idea now so you'll have it ready for every holiday party.

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Why this is the best artichoke bruschetta recipe

This recipe tastes amazing! Something magical happens when you all that cheese with artichoke hearts and sun-dried tomatoes. It's always a big winner that everybody's going to rave about.

The ingredients for this easy recipe are common and easy to find. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in virtually every grocery store.

This baked bruschetta recipe is easy to prepare and takes just a few minutes of active cooking time. You'll need to mix the topping and spread it on the crostini, but after that, it's just a matter of waiting for them to bake.

The best artichoke bruschetta recipe is the easiest comfort food. The simple ingredients pack a big punch in terms of flavor.

This easy appetizer recipe is perfect for sharing. It doesn't get easier than bruschetta, which makes this a perfect appetizer for any party or family meal.

Artichoke bruschetta is allergy friendly and can easily adapted for special diets. As written, this recipe is egg-free, soy-free, and nut-free. This recipe is entirely gluten-free if you use gluten-free bread, and it can work for keto or low carb diets if you use a keto or low carb bread. It is vegetarian but not vegan. As always, check all the labels on your ingredients to ensure they are safe for you to eat.

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What you'll need to make this easy appetizer

Equipment

• Baking sheet - You need a baking sheet to bake the bruschetta. Baking them will toast the bread and melt the cheeses.
• Parchment paper - I like to line my baking sheet with parchment paper to make clean up easier. It is optional.
• Electric mixer - If you don't have an electric mixer, you could use a whisk. You won't get the cream cheese and sour cream mixture as smooth as you would with a mixer, but it will still taste okay.
• Garlic press - If you don't have a garlic press, place a clove of garlic under the flat side of your chef's knife, then smash it. This will break the papery skin open, so you can remove that, and then use the sharp blade of the knife to mince the garlic as finely as possible.
• Scoop set - I use a scoop to measure out the bruschetta toppings onto the bread slices. If you don't have one, you can use a spoon and just try to eyeball and make sure they're all the same size. The scoop makes it a lot easier.

Ingredients

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• French bread - This should be cut into twelve ½-inch slices. You will most likely have bread left over.
• Marinated artichoke hearts - You can buy any flavor or variety of artichoke hearts. The flavor of the artichokes will determine the overall flavor of the bruschetta. Whatever you use, they need to be very well drained and then chopped.
• Softened cream cheese - The best way to soften cream cheese is to leave it out on the counter for a few hours. If you forget, you can microwave it for 20-30 seconds at a time until it's soft enough to whip. Some newer microwaves have a soften setting for butter and cream cheese. That is very helpful if you have it.
• Grated Parmesan cheese - This is the actual slivered cheese from the dairy case, not the powdery stuff from the can. That's not real cheese.
• Sun-dried tomatoes - You can use wet-packed tomatoes or dry-packed tomatoes. I think the wet-packed tomatoes have a better texture and are easier to work with, but you can use whatever you want. If you use wet-packed tomatoes, you will need to drain them well. They also need to be chopped. Kitchen shears can be helpful for that purpose.
• Shredded mozzarella cheese - Mozzarella is going to give you the most authentic Italian flavor, but you could use whatever shredded cheese you want.
• Sour cream - You're going to mix this with the cream cheese to make a creamy spread for the artichoke hearts and sun-dried tomatoes.
• Fresh garlic - There is no substitute for the flavor of freshly pressed garlic. Garlic powder and minced garlic in a jar will not taste as good. Without fresh garlic, your bruschetta will taste flat.
• Salt - Go easy on the salt because marinated artichoke hearts and sun-dried tomatoes are already salted.
• Fresh basil - This makes a nice presentation but you can go without it if you want.

How to make artichoke bruschetta with sun-dried tomatoes

1. Preheat the oven to 350ºF and line a large baking sheet with parchment paper.  Set aside.
2. Use a hand mixer to blend the cream cheese and sour cream in a medium mixing bowl until smooth.
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3. Add ½ cup parmesan, ⅓ cup sun-dried tomatoes, and all the mozzarella cheese, artichokes, garlic, and salt to the cream cheese mixture. 
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4. Use the hand mixer to blend until well incorporated. The mixture will be chunky due to the artichokes and tomatoes.
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5. Use a medium scoop to measure 2-3 tablespoons onto each slice of bread. Spread it to the edges.
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6. Sprinkle the remaining parmesan cheese and chopped sun-dried tomatoes on top.
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7. Bake in the preheated oven for 10-12 minutes, or until the tomatoes begin to char.
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8. Remove from the oven and let rest on the baking sheet for 5 minutes.
9. Garnish with freshly chopped basil or parsley. Serve warm or cold.
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Cook's tips for the best artichoke bruschetta

While using fresh artichoke is an option, it is certainly not ideal.  They are tedious little critters and once you get down to the 'heart' of it, there is not much meat to be harvested from each one.  For easier preparation and lots of flavor, use marinated artichoke hearts.

For the sun-dried tomatoes, either oil-packed or dry-packed will work fine and provide lots of flavor and texture.

The topping mixture is also great as a dip for crackers, chips, and veggies.  Coat a small baking dish with non-stick spray.  Add the mixture and spread evenly.  Sprinkle a little extra Parmesan cheese and chopped sun-dried tomatoes on top.  Bake in the preheated oven at 350ºF for 15 minutes.  Let rest for 5-10 minutes and garnish with fresh parsley or basil before serving.

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How to make artichoke bruschetta ahead

You can mix up the topping up to 24 hours in advance and refrigerate it in an airtight container.  Let the mixture warm to room temperature and assemble and bake as instructed.

Artichoke bruschetta can be served at room temperature, so you can also bake them the morning you plan to serve them and just let them sit on the counter until your guests arrive.

Substitutions & variations

For an extra flavor boost and added protein, try adding smashed white beans to the artichoke mixture or sprinkling some crumbled prosciutto or bacon on top.

This recipe works with many different kinds of bread, including Italian, ciabatta or sourdough bread or even crostini crackers. 

You can use any flavor or variety of artichoke hearts and sun-dried tomatoes. The only thing you need to remember is that they must all be well-drained in order to avoid a watery cheese spread. (That's bad because it will make your bread soggy instead of toasty.)

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Storing leftovers

Refrigerate leftovers in a zippered plastic bag or an airtight container for up to 2 days.  To reheat, place slices in a single layer on a baking sheet lined with parchment paper and bake for 5 minutes (or until heated through) in an oven preheated to 375ºF. 

Avoid using the microwave as it will make the bread soggy and tough.

Try these other delicious finger foods:

• Cranberry Brie Appetizer Bites with Puff Pastry
• Prosciutto-Wrapped Jalapeño Poppers
• Classic Cheddar Cheese Sausage Balls
• Buffalo Chicken Tacos - Made with small tortillas, these are great finger food!
• Philly Cheesesteak Egg Rolls
• Air Fryer Coconut Shrimp
• Air Fryer Mozzarella Sticks
• Air Fryer Potstickers with Dumpling Dipping Sauce
• Air Fryer Potato Chips

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