The Italian dish, Bruschetta, was invented as a way to use up stale bread. This classic dish was initially made by toasting bread and then topping it with olive oil, garlic, fresh tomatoes & basil. Artichoke Bruschetta is a twist on traditional Bruschetta, using airy ciabatta brushed with garlicky olive oil and then topped off with artichoke hearts marinated in white balsamic vinegar, sea salt, sun-dried tomatoes, fresh basil, and kalamata olives. Artichoke Bruschetta is a quick snack or appetizer bursting with Mediterranean flavors and sure to impress without spending hours in the kitchen.
Should bruschetta topping be hot or cold?
Why is my bruschetta watery?
Is bruschetta the bread or the topping?
Is bruschetta always toasted?
- 12 slices Ciabatta Bread, cut 1/4 inch thick
- 1/4 cup Olive Oil
- 2 cloves Garlic, minced
- 1/4 cup Sun-Dried Tomatoes, chopped
- 1/4 cup Kalamata Olives, chopped
- 1 (8oz) can Artichoke Hearts, cut into 1/4s
- 6 Fresh Basil Leaves, julienne
- 2 teaspoons White Balsamic Vinegar
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Black Pepper, freshly ground
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