This Warm Artichoke Bruschetta screams springtime appetizer! It’s light, lemony, the perfect amount of creamy, and comes together in no time. Aside from being insanely delicious on toast, it makes the best spread for sandwiches, as well as a flavorful dip for chips and veggies!
I could eat warm artichoke bruschetta for every meal and never tire of it! This has been something I’ve wanted to re-create and share for many months now. It’s inspired by an appetizer I had at this restaurant in Scottsdale, AZ on a trip I took with my mom last fall. We couldn’t stop ordering this bruschetta, savoring every bite, trying to discern everything that might be in it. This is the closest I’ve been able to come to that delectable, delectable toast.
It’s so delicious, your pup will probably want a bite, too. 🙂
All kidding aside, this warm artichoke spread is everything you want in an app. It’s garlicky. It’s creamy. It’s light. It’s bright. It’s lemony. It’s cheesy. It’s on TOAST. It’s drizzled with olive oil, flaky salt, and herbs. It’s DELICIOUS.
An extra bonus, is that it comes together in no time, and only requires a handful of ingredients.
It reminds me of spinach artichoke dip slathered on a piece of toasted, crusty bread, but with a little extra *something* you can’t quite describe.
I attribute that “little something” to mascarpone, shallots, a mixture of cooked and raw garlic, Worcestershire, and a bit of freshly squeezed lemon. So many good things!
Here’s a quick rundown of how you make this delectable warm artichoke bruschetta:
- Prep your ingredients. Chop your shallots and garlic, grate your fresh parm, drain your artichoke hearts, slice & toast your crusty bread of choice.
- Sauté those shallots and garlic. We want to cook the shallots and garlic for a minute or two until they’re fragrant and your kitchen smells like heaven. Then, we want to add the artichokes, and sauté for a bit longer.
- Add the remaining ingredients to the artichoke mixture. This is where it gets good – with the addition of mascarpone cheese, sour cream, grated parm, Worcestershire, and a squeeze of lemon.
- Add everything to a food processor. This is where we blend the mixture with an extra raw garlic clove (for that extra garlicky punch!) until it’s creamy and spread-able.
- Assemble! First, taste to season with additional salt and pepper if needed, and spread on your toasted bread of choice. Finish your bruschetta with a drizzle of high-quality extra virgin olive oil, flaky sea salt, freshly cracked black pepper, and chives.
It’s outrageously good, especially with a nice glass of wine!
If you love this recipe, you will love these as well:
Lemon Artichoke Hummus
Burrata Toast with Caramelized Peaches
Fig Olive Rosemary Whole Wheat Focaccia
Harissa Carrot Dip
Greek Salad Hummus Board
Spring Burrata with Green Goddess Pesto
Fig Honey Ricotta Mascarpone Dip with Crispy Prosciutto
And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Warm Artichoke Bruschetta
This Warm Artichoke Bruschetta screams springtime appetizer! It's light, lemony, the perfect amount of creamy, and comes together in no time. Aside from being insanely delicious on toast, it makes the best spread for sandwiches, as well as a flavorful dip for chips and veggies!
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- 3 cloves garlic, chopped, and divided
- 1 medium-large shallot, chopped
- 2 (14 ounce) cans artichoke hearts, drained
- 4 ounces mascarpone cheese
- 1 cup freshly grated parmiggiano reggiano
- 1/2 cup sour cream
- 1/2 teaspoon Worcestershire sauce
- juice of 1/2 a lemon
- 1/2 teaspoon salt
- freshly cracked black pepper
- 1 loaf crusty bread of your choice, sliced and toasted
- chopped fresh chives, for garnish
- flaky sea salt, for garnish
Heat a medium skillet over medium-high heat. Add the butter and olive oil. Once hot and butter is melted, add the shallots and 2 cloves of the garlic. Sauté for 30 seconds - 1 minute or until fragrant. Add the drained artichoke hearts and continue to sauté for another 3-4 minutes. Season with salt and pepper.
Reduce heat to medium - low. Add the mascarpone, parmiggiano reggiano, sour cream, Worcestershire, lemon juice, salt, and pepper. Remove from heat and let cool slightly before adding to the food processor.
Once mixture has slightly cooled after a few minutes, add to a large food processor along with the remaining clove of garlic. Pulse until mixture is smooth and creamy. Season to taste with additional salt and pepper, if needed. Sometimes I add another dash of Worcestershire as well.
Spread the warm artichoke spread in a thick layer on your toasted bread. Drizzle with extra virgin olive oil, sprinkle with fresh chives, a pinch of flaky sea salt, and finish with freshly cracked black pepper.