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Bruschetta is such a great, simple and fresh dish that I doubt will ever go out of fashion. There are also countless variations you can invent to add a little variation to your starter or canapes. This artichoke bruschetta is heavily related to the popular tomato dish we all know and love. It simply adds some extra flavour and colour by means of the artichoke.
What is it?
Bruschetta is a traditional Italian recipe. It was created as a way to use up foods that may be about to go off to reduce wastage. Effectively it is small slices of meat and/or veg layered on garlic smothered bread. It’s served as an antipasto (starter or appetizer).
For a lot of people bruschetta is synonymous with the diced tomato variety which includes tomatoes, red onion and basil, bound in silky olive oil. Venture to Italy and you’ll also find variations including meat, cheeses and more.
What can you serve it with?
This artichoke bruschetta can be served alone in its own right. It works great as an appetizer or a canape. If you have guests over for drinks then place a platter of them on the table (just make sure to have small plates at the ready to catch any pieces of falling tomato!). It looks great when drizzled with a little balsamic reduction too!
It can also be served as part of a selection of Cicchetti, which is effectively Italy’s answer to tapas. This is a few small antipasto dishes for people to help themselves to.
How long does it keep?
If you’ve used super fresh ingredients then this can last up to 3 days in the fridge. The flavours actually intensify over time so you may find it more flavoursome on the second day! Make sure you store it sealed tight.
Tomato bruschetta is not great for freezing as it will become a lot soggier and watery when you thaw it. If you do have a lot of leftovers you could freeze it and then blend it into a delicious pasta sauce at a later date.
- Cooked artichoke hearts – you can use either tinned, freshly cooked or marinated variations. If you use one that is already marinated then you may want to reduce the amount of olive oil you use in the recipe.
- Diced tomatoes – when you dice them, completely remove the seeds. Ideally, you want the skins to be dry so dot them with a paper towel after discarding the seeds to ensure you don’t end up with a mushy bruschetta mix
- Onion – diced into really small pieces to give a more even taste with each mouthful
- Basil – the freshest leaves you can find
- Extra virgin olive oil
- Parmesan – sliced very thinly with a speed peeler
- Garlic cloves -peeled and halved widthways
- Baguette or ciabatta bread – sliced thinly. You can use bread that’s a couple of days old as you’re toasting it so it doesn’t need to be uber fresh
How to make it
Preheat the oven to 180C / 350F. Place the garlic on a baking tray and place in the oven for 10 minutes.
Cut the base from the artichoke hearts so that the layers can be easily pulled apart. Cut into halves and then each half into 2-3 pieces.
Prepare the tomato and onion as outlined in the ingredients and then place the artichoke, onion and tomato in a bowl. Tear over the basil leaves
Add the olive oil and Gently mix everything together. Season to taste.
Place the thinly sliced bread pieces on the baking tray with the garlic. Drizzle with a little olive oil and return to the oven for around 6-8 minutes.
Rub the bread all over with the garlic cloves and infuse with the flavour. Mound the artichoke mixture on top of the bread, place the parmesan pieces on top and serve.
Products that work great for this recipe
Bamboo Lotus Serving Board
Kitchen Essentials Herb Planter
Beeswax Food Wraps
A unique take on the traditional dish – this artichoke bruschetta gives the authentic fresh tomato, garlic, onion and basil combo a fresh update with vibrant artichoke hearts and ribboned parmesan.
The default recipe makes 8 pieces of bruschetta
- 4 artichoke hearts – either tinned in water or marinated in oil. Cut into half and then slice off the bottom of the stem to release the layers – and then cut each half into 3 pieces
- 2 large tomatoes, deseeded and then diced into small pieces
- 1/4 red onion, finely diced
- 2 cloves garlic, chopped in half widthways
- 8 leaves fresh basil
- 2 tbsp olive oil
- 10g / 0.3oz parmesan, sliced into thin slices using a speed peeler
- 8 thin slices of baguette or ciabatta
- Preheat the oven to 180C / 350F. Place the garlic on a baking tray and place in the oven for 10 minutes.
- Mix together the artichoke, tomatoes and onion in a bowl. Tear in the basil leaves. Mix together with the olive oil and then season to taste.
- Place the sliced bread on the baking tray with the garlic and drizzle with olive oil. Return to the oven for 8-10 minutes until browned. Alternatively, you can toast the bread on a griddle pan, pressing down to get those lovely grill marks).
- Rub the bread with the garlic pieces. It will be hot so watch your fingers!
- Top the bread with the bruschetta mix and then place the parmesan pieces on top. Optional: serve with a drizzle of balsamic glaze on top.
- If you are using artichoke hearts which have been marinated in oil you may want to reduce the amount of olive oil. Add slowly and stir between each addition to judge the right amount. You want the mixture to bind together but not be swimming.
- Serve with a little balsamic glaze drizzled over the top for extra appeal and taste
- Category: Starter
- Method: Bake
- Cuisine: Italian
- Serving Size: 1 piece
- Calories: 50
- Fat: 2g
- Carbohydrates: 6g
- Protein: 2g
Keywords: bruschetta, artichoke, tomato, italian, mediterranean, starter, appetiser, snack, canape, vegetarian