Menu
Cilantro Tomato Bruschetta Cilantro Tomato Bruschetta
Fresh Tomato Bruschetta Fresh Tomato Bruschetta
Tomato-Basil Bruschetta Appetizer Tomato-Basil Bruschetta Appetizer
Mushroom and Olive Bruschetta Mushroom and Olive Bruschetta
Garlic Tomato Bruschetta Garlic Tomato Bruschetta
Olive Bruschetta Olive Bruschetta
Tomato & Brie Focaccia Tomato & Brie Focaccia
Red Pepper Bruschetta Red Pepper Bruschetta
Garden-Fresh Bruschetta Garden-Fresh Bruschetta
Artichoke Tomato Salad Artichoke Tomato Salad
Bruschetta Pizza Bruschetta Pizza
Artichoke Tomato Bisque Artichoke Tomato Bisque
Strawberry Brunch Bruschetta Strawberry Brunch Bruschetta
Tomato-Artichoke Tilapia Tomato-Artichoke Tilapia
Pesto Bruschetta Pesto Bruschetta
Bruschetta with Prosciutto Bruschetta with Prosciutto
Rustic Tuscan Pepper Bruschetta Rustic Tuscan Pepper Bruschetta
Bruschetta Chicken Bruschetta Chicken
Caesar Salmon with Roasted Tomatoes & Artichokes Caesar Salmon with Roasted Tomatoes & Artichokes
Artichoke and Potato Frittata Artichoke and Potato Frittata

Tomato & Artichoke Bruschetta

Add a Review
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

about 6-1/2 dozen

Updated: Jul. 20, 2023
A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.—Gina Bergamino, Chanhassen, Minnesota
Tomato & Artichoke Bruschetta
Tomato & Artichoke Bruschetta Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 4 cups grape tomatoes, chopped
  • 1 cup shredded part-skim mozzarella cheese
  • 3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 3 green onions, chopped
  • 3 tablespoons pine nuts, toasted
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 3 garlic cloves, minced
  • 3/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

Directions

  1. Preheat oven to 425°. In a large bowl, combine tomatoes, cheese, artichokes, green onion and pine nuts. Whisk the oil, vinegar, garlic, pepper and salt; pour over tomato mixture and toss to coat.
  2. Place bread on ungreased baking sheets. Bake 4-5 minutes on each side or until golden brown. Top with tomato mixture.

Nutrition Facts

1 appetizer: 24 calories, 1g fat (0 saturated fat), 1mg cholesterol, 37mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.