Artichoke Bruschetta

"A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my "Wine and Tapa" parties and was always pleased by the response."
photo by erinj photo by erinj
photo by erinj
photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH photo by AZPARZYCH
photo by Teddys Mommy photo by Teddys Mommy
photo by Sandi From CA photo by Sandi From CA
Ready In:
8 tapa servings




  • Preheat the broiler.
  • Place the bread slices on a baking sheet and toast lightly under the broiler.
  • In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise.
  • Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface.
  • The edges of the bread will tend to burn if not covered by the artichoke mixture.
  • Arrange slices in a single layer on the baking sheet.
  • Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Questions & Replies

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  1. Brought a double batch of this to a party and it was gone in minutes. A little tip, if you just barely toast the bread before putting on the spread (so it feels toasted but it's not even golden brown) it will be nicely browned after the second broiling and won't end up burnt.
  2. Fabulous!! I took this to two different parties over the Christmas holiday. At each party, I was asked for the recipe AND every morsel was devoured. I did double the topping ingredients for the use with one baguette. Awesome recipe, excellent results. Thank you!
  3. Another way is to bake the bruschetta at 350 or 375 for 10-15 minutes or so......this crisps the<br/>bread up without the worry of can choose how toasty by how long you leave in the oven.
  4. amazing. I made 1/2 a recipe as I decided to have appetizer for dinner as I did not want anything heavy. for 1/2 tomato I used 1 Roma tomato and in place of all the mayo I only used 2 Tbs
  5. This was yummy. I made it for our book club dinner and got many requests for the recipe. I toasted the bread several days in advance and when I used it it had become soft. I doubled the recipe and it was enough to generously cover a long French baguette (probably 2ft). Thanks for sharing. Made for Best of 2013 tag.


  1. Terrific bruschetta! We especially liked the extra little zing from the red onion. Since 'real' tomatoes aren't in season here, I just mixed the other ingredients and then laid julienned slices of sun-dried tomatoes on top of each piece. Instead of a baguette, I used Italian bread for meal-sized portions instead of appetizers. It made a simple soup-and-salad dinner seem really special!


I moved to Spain about 2 years ago from San Diego after I retired. I am now living my dream of living the Sapnish culture. I love to cook and especially like Spanish food. I intend to share some of the recipes with you over the next weeks. Would love to hear from anyone interested in Spain. Ron Brown
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