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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?
Bruschetta is typically topped using fresh vegetables such as tomatoes or artichokes and is served cold or at room temperature.
Why is my bruschetta watery?
Bruschetta can get watery at times due to the toppings used. To avoid soggy or bland Bruschetta, it's best to add the toppings right before serving and use a slotted spoon to help get rid of any excess water that may have accumulated.
Is bruschetta the bread or the topping?
Bruschetta comes from the Italian word brush care, which means charred or toasted, telling the bread. So using the phrase Bruschetta describes the bread and not the toppings.
Is bruschetta always toasted?
Yes, Bruschetta is always toasted. Although it can be made using bread that is untoasted, this wouldn't be considered authentic.
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Serves
4 persons
Ingredients
- 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
Instructions
In a small bowl, mix the olive oil and garlic.
Line up the sliced ciabatta bread onto the baking sheet
Use a pastry brush to brush the oil and garlic onto the bread, then toast them in the oven for 10 minutes until crispy and golden brown.
Add the artichoke hearts, sun-dried tomatoes, olives, basil, white balsamic vinegar, salt and pepper to a mixing bowl, combine the ingredients using a spoon.
Top each toasted slice of ciabatta with the artichoke mixture and arrange onto a serving plate.
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