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Artichoke and Sun-Dried Tomato Bruschetta

 Artichoke and Sun-Dried Tomato Bruschetta
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.—
36 ServingsPrep/Total Time: 30 min.


  • 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


  • Brush baguette slices with oil. Place bread on ungreased baking
  • sheets. Bake at 400° for 6-8 minutes or until lightly browned.
  • Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup
  • cheese in a food processor; cover and process until coarsely
  • chopped.
  • 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.

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Artichoke and Sun-Dried Tomato Bruschetta (continued)

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