Artichoke & Basil Bruschetta – Shutterbean

Artichoke & Basil Bruschetta

layering the artichokes

Friends! I’m teaching a cooking class with Digital Media Playground at Macy’s (in Union Square) this Saturday. You should totally come! I’ll be doing a little demo on one of my favorite summer foods, bruschetta!  My friend Denise will also be teaching a lesson on food photography & how to take awesome shots indoors with tricky lighting. It’s gonna be fun!

I’ve been testing bruschetta recipes this week and yesterday I came up with this scrumptious Artichoke & Basil Bruschetta for the class. On top of a grilled/garlic rubbed crostini you’ll find creamy ricotta, basil, marinated artichoke hearts, a slice of Parmesan cheese with a squeeze of lemon. It’s so good I made it for both lunch AND dinner yesterday. You are going to LOVE it!  One bruschetta down, three more to go!

Cut up a baguette into small slices and dunk both sides in olive oil.

olive oil dippage

Grill the bread on a grill over medium high heat. A few minutes per side to get great grill marks.

grilling indoors

Rub each slice of grilled bread with a garlic clove.


Spread ricotta on the top of each one.


Place a little basil on top.

basil goes on top

Top each one with a sliced artichoke heart & finish with a slice of Parmesan cheese.

artichokebruschetta (9)

Squeeze a little bit of lemon juice on top along with a sprinkle of salt & pepper!

artichoke bruschetta

Done!! Perfect little bite to eat with a chilled glass of dry Riesling. Hello SUMMER!

Artichoke & Basil Bruschetta

Makes about 18-20 bruschette

(a Shutterbean original recipe)

  • 1 french baguette
  • 1/3 cup olive oil
  • 2 cloves garlic
  • 1 12 oz. jar marinated artichoke hearts
  • 1 1/4 cups ricotta cheese (you might need less)
  • 10-15 basil leaves (use a half for each bruschetta)
  • 18-20 small slices of Parmesan cheese
  • fresh lemon juice
  • salt & pepper

Cut the baguette into 1/2 inch slices on the diagonal. Brush or dip each side of the bread lightly with olive oil. Grill bread on medium high heat, about 3-4 minutes per side. When the bread has slightly cooled, take a clove of garlic and rub across the top of each slice. Spread a tablespoon of ricotta on top of bread and place a piece of basil leaf and top with a marinated artichoke heart. Top each one with a slice of Parmesan cheese, squeeze a bit of lemon over each one and top with salt & pepper. Serve immediately.

  • If your artichoke hearts are big, you might need to cut them in half so they’ll fit nicely onto the crostini
  • The basil I bought had HUGE leaves so I cut them in half. A leaf should be roughly the size of the surface area of bread.
  • Although the photos show me making 5 crostini for lunch, this recipe makes enough for a nice little get together at your house! CELEBRATE.

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