Go Back
–+ servings

Video

Olivia

Bruschetta with Ricotta, Sun-Dried Tomatoes, and Artichokes

No ratings yet
Bruschetta with ricotta, sun-dried tomatoes, and artichokes. A simple plant-forward appetizer with rich Mediterranean flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Italian
Calories: 318
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 1 baguette or rustic bread sliced
  • 1/2 cup ricotta cheese
  • 1/3 cup sun-dried tomatoes chopped
  • 1/2 cup artichoke hearts chopped
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
$17.99
Buy Now
06/05/2026 08:02 pm GMT
Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 400°F (200°C).
  2. Arrange bread slices on a baking sheet.
  3. Brush lightly with olive oil.
  4. Toast for 8-10 minutes until crisp.
  5. In a bowl, combine sun-dried tomatoes, artichokes, and garlic.
  6. Season with salt and black pepper.
  7. Spread ricotta cheese over toasted bread.
  8. Top with the tomato and artichoke mixture.
  9. Transfer to a serving plate.
  10. Garnish with fresh parsley and serve.

Nutrition

Calories: 318kcalCarbohydrates: 39gProtein: 11gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 16mgSodium: 668mgPotassium: 439mgFiber: 4gSugar: 7gVitamin A: 387IUVitamin C: 6mgCalcium: 144mgIron: 3mg

Notes

• Use oil-packed sun-dried tomatoes for richer flavor
• Add toppings just before serving for best texture
• Fresh basil can be added for extra freshness

Tried this recipe?

Let us know how it was!