Cheesy Artichoke Bruschetta
This Cheesy Artichoke Bruschetta is SO DELICIOUS! A creamy, cheesy spread on toasted French bread that's perfect for any gathering.
Equipment
- Mixing Bowl
- Spatula
- Knife
- Baking Sheet
- Oven
Ingredients
- 16 ounces French bread 1 loaf, cut into slices
- 16 ounces reduced-fat cream cheese 2 bricks, at room temperature
- 1 cup mayonnaise with olive oil Adds creaminess and flavor
- ½ cup light sour cream For a tangy touch
- 2 cloves garlic minced
- 14 ounces canned marinated artichoke hearts 1 can, drained and chopped
- 1 teaspoon garlic salt Enhances overall flavor
- 1 tablespoon dried parsley For a pop of color and flavor
- 1 cup grated Parmesan cheese Adds a nutty flavor and richness
- 1 cup shredded Parmesan cheese For a cheesy texture
- ½ cup shredded mozzarella cheese For that gooey stretchiness
Instructions
- Preheat your oven to 350°F (175°C). This ensures a perfectly toasted bread.
- Slice the French bread into 1-inch thick slices. Arrange the slices on a baking sheet.
- In a large mixing bowl, combine the room temperature cream cheese, mayonnaise, light sour cream, minced garlic, and garlic salt. Mix until smooth and creamy.
- Gently fold in the chopped artichoke hearts, dried parsley, grated Parmesan cheese, shredded Parmesan cheese, and shredded mozzarella cheese into the cream cheese mixture.
- Generously spread the cheesy artichoke mixture onto each slice of French bread.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and the bread is golden.
- Remove from the oven, let cool slightly, and serve warm. Your guests will be raving about this delicious appetizer!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven at 350°F for about 10 minutes.
- Feel free to customize with fresh herbs or additional spices.