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Artichoke Bruschetta top with parsley serve on a white plate
Olivia

Artichoke Bruschetta

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Artichoke bruschetta with creamy cheese and parsley for a balanced plant-forward everyday appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American, Italian
Calories: 355
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 1 baguette sliced
  • 1 cup artichoke hearts chopped
  • ½ cup cream cheese
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 2 tablespoons fresh parsley chopped
  • Salt to taste
  • Black pepper to taste

Equipment

Baking Sheet
Baking Sheet
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07/22/2026 04:02 am GMT
Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 375°F.
  2. Arrange baguette slices on a baking sheet.
  3. Brush lightly with olive oil.
  4. Toast until crisp and golden.
  5. In a bowl, combine minced garlic, and cream cheese.
  6. Add salt, and black pepper.
  7. Spread cream cheese. over toasted bread slices and add artichoke hearts on top.
  8. Garnish with fresh parsley before serving.

Nutrition

Calories: 355kcalCarbohydrates: 37gProtein: 9gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 29mgSodium: 965mgPotassium: 129mgFiber: 3gSugar: 5gVitamin A: 550IUVitamin C: 3mgCalcium: 97mgIron: 2mg

Notes

Chop artichokes finely for easier spreading.
Toast bread until crisp to prevent sogginess.
Serve immediately for best texture.

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