This Warm Artichoke Bruschetta absolutely screams springtime appetizer! It’s light yet satisfyingly creamy, packed with the wonderful flavor of artichoke hearts, garlic, shallots, and cheese, all brightened up with lemon juice and fresh herbs. I love making this Warm Artichoke Bruschetta because it comes together quickly, feels incredibly elegant, and is unbelievably delicious served warm on crusty toasted bread. It’s also fantastic as a spread for sandwiches or a flavorful dip! Perfect for enjoying during these lovely May evenings.
Why You’ll Love This Warm Artichoke Bruschetta
- Creamy & Flavorful: A luscious blend of artichoke hearts, mascarpone, Parmesan, sour cream, garlic, and shallots.
- Elegant Appetizer: Looks sophisticated served on toasted bread, perfect for entertaining.
- Easy to Make: Simple sautéing and blending steps create a gourmet-tasting spread.
- Versatile: Delicious as bruschetta topping, a dip for veggies/chips, or a sandwich spread.
- Perfect for Spring: Highlights the flavor of artichokes, fitting for the season.
Ingredients for Warm Artichoke Bruschetta
Here’s what you’ll need to create this creamy and flavorful appetizer spread. The full list with measurements is in the recipe card below.
Artichoke Spread
- Unsalted butter (Fat)
- Extra virgin olive oil (plus extra for drizzling) (Oil)
- Garlic cloves, chopped and divided (Aromatic)
- Medium-large shallot, chopped (Aromatic)
- Canned artichoke hearts, drained (Vegetable)
- Mascarpone cheese (Dairy)
- Freshly grated Parmigiano Reggiano (Dairy)
- Sour cream (or Greek Yogurt) (Dairy)
- Worcestershire sauce (Condiment)
- Juice of lemon (Acid)
- Salt (Seasoning)
- Freshly cracked black pepper (Spice)
Bread Base & Garnish
- Loaf crusty bread of your choice, sliced (Bread)
- Chopped fresh chives (for garnish) (Herb)
- Flaky sea salt (for garnish) (Seasoning)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the specific blend of cheeses and flavors in this Warm Artichoke Bruschetta, but feel free to adapt:
- Add Spinach: Wilt some fresh baby spinach along with the artichoke hearts for a spinach-artichoke vibe.
- Different Cheese: Substitute cream cheese for mascarpone, or use Pecorino Romano instead of Parmigiano Reggiano. Add some shredded mozzarella for extra meltiness if serving as a hot dip.
- Make it Spicy: Add a pinch of red pepper flakes when sautéing the garlic and shallots.
- Add Sun-Dried Tomatoes: Stir in some finely chopped oil-packed sun-dried tomatoes after blending.
- Different Herbs: Use fresh parsley or thyme instead of or in addition to chives for garnish.
How to Make Warm Artichoke Bruschetta
Making this creamy Warm Artichoke Bruschetta spread is surprisingly easy:
Sauté Aromatics and Artichokes
- I start by heating the unsalted butter and 1 tablespoon of the olive oil in a medium skillet over medium-high heat.
- Once the butter is melted and the oil is hot, I add the chopped shallots and most of the chopped garlic (reserving one clove for later).
- I sauté for 30 seconds to 1 minute, just until the aromatics become fragrant.
- Next, I add the drained canned artichoke hearts to the skillet. I continue to sauté for another 3-4 minutes, stirring occasionally, allowing the artichokes to heat through and maybe get slightly golden in spots.
- I season this mixture generously with salt and pepper.
Blend the Spread
- I reduce the heat under the skillet to medium-low.
- I add the mascarpone cheese, grated Parmigiano Reggiano, sour cream, Worcestershire sauce, fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet with the artichoke mixture.
- I stir everything together until the cheeses start to melt and combine with the artichokes.
- I remove the skillet from the heat and let the mixture cool slightly for a few minutes. This prevents the hot mixture from potentially creating too much steam pressure in the food processor.
- Once slightly cooled, I transfer the artichoke mixture to a large food processor. I add the remaining raw clove of garlic.
- I pulse the mixture until it becomes smooth and creamy. I scrape down the sides as needed to ensure everything incorporates.
- I taste the spread and season with additional salt and pepper, if needed. Sometimes I add another dash of Worcestershire too, as suggested!
Assemble Bruschetta and Serve
- While the artichoke mixture cools slightly or after blending, I toast my sliced crusty bread until golden brown (under the broiler, on a grill pan, or in a toaster).
- I spread the warm artichoke mixture in a thick, generous layer onto each slice of toasted bread.
- To finish, I drizzle the bruschetta lightly with extra virgin olive oil, sprinkle with fresh chopped chives, add a pinch of flaky sea salt, and finish with a good grind of freshly cracked black pepper.
- Serve immediately!
Tips and Tricks for the BEST Artichoke Bruschetta
Here are my secrets for making this Warm Artichoke Bruschetta truly exceptional:
- Use Canned Artichoke Hearts: Choose artichoke hearts packed in water or brine (not marinated in oil, unless you want that extra flavor) for the best neutral base. Drain them well.
- Soften Mascarpone: While not strictly necessary since it gets heated, slightly softened mascarpone blends more easily. Room temperature cream cheese works too if substituting.
- Fresh Garlic – Cooked & Raw: Using sautéed garlic in the base and a raw clove in the food processor adds layers of garlic flavor (mellow and sharp). Adjust raw garlic amount based on preference.
- Don’t Over-Blend: Blend just until smooth and creamy; over-blending can sometimes affect texture.
- Serve Warm: This spread is truly best served warm on freshly toasted bread.
How to Serve
This Warm Artichoke Bruschetta is perfect served immediately! Enjoy it as:
- An Elegant Appetizer: Arrange the topped toasts on a platter for parties or gatherings.
- A Light Lunch: Serve 2-3 pieces alongside a simple green salad.
- A Snack: A satisfying and flavorful savory snack.
- A Dip: Serve the warm spread in a bowl surrounded by crackers, pita chips, or vegetable sticks instead of spreading on toast.
Make Ahead and Storage
- Spread: The artichoke spread can be made up to 2 days ahead. Store it in an airtight container in the refrigerator. Reheat gently in a saucepan over low heat or in the microwave (stirring frequently) before spreading on toast.
- Toast: Toast the bread just before serving for the best crispness.
- Assembled Bruschetta: Best served immediately. Leftovers can be stored in the fridge but the bread will become soggy. Reheat in a toaster oven or oven if desired, but texture won’t be the same.
FAQs about Warm Artichoke Bruschetta
- Can I use fresh artichokes?
- Yes, but it requires significantly more prep. You would need to trim, cook (steam or boil) the fresh artichoke hearts until very tender, and then chop them before sautéing. Canned hearts make this recipe much quicker and easier.
- What cheese can I substitute for mascarpone or Parmesan?
- For mascarpone, softened regular cream cheese is the closest substitute. For Parmesan, Pecorino Romano or Asiago would work well. You could also add some shredded mozzarella for extra melt if serving as a baked dip.
- Can I make this without a food processor?
- You could try finely chopping the sautéed artichoke mixture and vigorously mixing it with the cheeses by hand, but it won’t achieve the same smooth, creamy texture as blending. It would be more of a chunky artichoke topping.
Enjoy this creamy, dreamy, flavorful Warm Artichoke Bruschetta! It’s a perfect appetizer for sharing.
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Warm Artichoke Bruschetta Spread
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Appetizer, Dip, Snack, Spread
- Cuisine: American, Italian-Inspired
Description
This Warm Artichoke Bruschetta screams springtime appetizer! It’s light, lemony, the perfect amount of creamy, and comes together quickly. Artichoke hearts are sautéed with shallots and garlic, then blended with mascarpone, Parmesan, and sour cream. Aside from being insanely delicious on toast, it makes the best spread for sandwiches, as well as a flavorful dip for chips and veggies!
Ingredients
Scale
For the Warm Artichoke Spread:
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium-large shallot, chopped
- 3 cloves garlic, chopped or minced, divided
- 2 (14-ounce) cans artichoke hearts (packed in water or brine), drained well and roughly chopped
- 4 ounces mascarpone cheese, softened to room temperature
- 1 cup freshly grated Parmigiano Reggiano cheese
- 1/2 cup sour cream
- 1/2 teaspoon Worcestershire sauce
- Juice of 1/2 a lemon
- 1/2 teaspoon salt (plus more to taste)
- Freshly cracked black pepper (plus more to taste)
For Serving:
- 1 loaf crusty bread (like baguette or ciabatta), sliced and toasted
- Extra virgin olive oil, for drizzling (optional)
- Chopped fresh chives, for garnish
- Flaky sea salt, for garnish
Instructions
- Sauté Aromatics and Artichokes: Heat the butter and 1 tablespoon olive oil in a medium skillet over medium-high heat. Once the butter is melted and hot, add the chopped shallots and 2 cloves of the chopped/minced garlic. Sauté for 30 seconds to 1 minute, or until fragrant. Add the drained and chopped artichoke hearts. Sauté for another 3-4 minutes, stirring occasionally. Season with a pinch of salt and pepper.
- Add Creamy Ingredients: Reduce heat to medium-low. Add the softened mascarpone cheese, grated Parmigiano Reggiano cheese, sour cream, Worcestershire sauce, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper (or to taste) to the skillet. Stir until the cheeses begin to melt and the mixture is combined. Remove from heat and let the mixture cool slightly for a few minutes.
- Blend the Spread: Transfer the slightly cooled artichoke mixture to a food processor. Add the remaining 1 clove of raw chopped/minced garlic. Pulse or process until the mixture is smooth and creamy.
- Adjust Seasoning: Taste the spread and season with additional salt, pepper, or a dash more Worcestershire sauce, if needed.
- Prepare Toasts: Slice the crusty bread and toast the slices until golden brown using a toaster, oven broiler, or skillet.
- Assemble and Serve: Spread the warm artichoke mixture generously onto the toasted bread slices. Drizzle with extra virgin olive oil (optional), sprinkle with fresh chives, a pinch of flaky sea salt, and finish with freshly cracked black pepper. Serve immediately.
Notes
- Artichoke Hearts: Use canned artichoke hearts packed in water or brine, drained very well. Roughly chop them before sautéing.
- Cheeses: Softened mascarpone and room temperature sour cream blend more easily. Freshly grated Parmigiano Reggiano provides the best flavor.
- Garlic: Using some garlic sautéed and some added raw at the end provides layers of garlic flavor. Adjust amount to taste.
- Blending: A food processor creates the smoothest dip. If you don’t have one, you could try mashing very thoroughly with a fork, but the texture will be chunkier.
- Serving: Best served warm, but leftovers are also good chilled or at room temperature. Great with crostini, pita chips, or raw vegetables.
- Storage: Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat gently if desired.