Bruschetta with Artichoke Hearts and Parmesan
A bright, savory appetizer using pantry staples and fresh herbs
Why This Recipe Works
Pantry artichoke hearts are transformed into a bright, textural spread that balances the saltiness of Parmesan with fresh basil and lemon. Using both grated and shaved cheese adds depth and a professional finish to this simple appetizer.
Instructions
Combine artichoke hearts, oil, basil, lemon juice, garlic, salt, and pepper in a food processor. Pulse until the mixture reaches a coarse puree, about 6 pulses — the mixture should have small, distinct bits and not be a smooth paste.
Add the finely grated Parmesan and pulse twice more until just incorporated.
Spread the artichoke mixture evenly over the toasted bread slices.
Top the slices with shaved Parmesan, a light drizzle of oil, and a final crack of pepper. Serve immediately while the bread is still warm and crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
Can I make this ahead of time?
The artichoke mixture can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before spreading on the baguette slices.
