Artichoke and Sun-Dried Tomato Bruschetta Recipe
Artichoke and Sun-Dried Tomato Bruschetta Recipe photo by Taste of Home
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Artichoke and Sun-Dried Tomato Bruschetta Recipe

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My family excepts me to bring these bruschetta to every function. The artichoke sun-dried tomato combination is a tasty alternative to the traditional versions. I've even tossed the mixture with spaghetti for a fun change of pace.—
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:36 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 36 servings


  • 36 slices French bread baguette (1/2 inch thick)
  • 2 tablespoons olive oil
  • 2 cups marinated quartered artichoke hearts, drained
  • 1 cup oil-packed sun-dried tomatoes, drained
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup (4 ounces) shredded Italian cheese blend, divided

Nutritional Facts

1 slice: 61 calories, 4g fat (1g saturated fat), 2mg cholesterol, 120mg sodium, 6g carbohydrate (trace sugars, trace fiber), 2g protein


  1. Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned.
  2. Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped.
  3. Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly. Yield: 3 dozen.
To Make Ahead: Prep baguette slices earlier in the day; store on baking sheets in the refrigerator. Prepare artichoke mixture; cover and refrigerate until ready to assemble. Proceed as directed.
Originally published as Artichoke and Sun-dried Tomato Bruschetta in Taste of Home Christmas Annual Annual 2012, p77

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