This Artichoke Tomato Bruschetta is my favorite way to turn simple ingredients into something special. It’s bright, creamy, and perfect for warm weather snacking.
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Why This Recipe Stands Out
This Artichoke Tomato Bruschetta is one of my favorite appetizers to pull together when I want something fresh, bright, and a little elegant. Here’s why it always impresses:
- Crisp and Garlicky Base: Toasted baguette rubbed with garlic gives each bite a warm, savory crunch. It’s the same foundation I use in my Tomato and Goat Cheese Bruschetta, and it makes all the difference.
- Bright, Tangy Topping: The mix of juicy tomatoes, tender artichokes, and red wine vinegar has just the right pop of flavor. I get those same bold tomato notes in my Heirloom Tomato Salad, which always feels like summer in a bowl.
- Creamy Goat Cheese Layer: That smooth goat cheese base balances everything out. I love using creamy spreads in recipes like my Crostini With Whipped Cream Cheese and Kalamata Olive Tapenade for a similar richness.
- Perfect Party Bite: These are easy to assemble and hold up well for guests. I serve them the same way I do my Open Faced Sandwiches, on a big tray with extra toppings on the side.
Key Ingredients
- Baguette – Lightly toasted and rubbed with garlic, the baguette provides a crisp, sturdy base with subtle flavor that lets the toppings shine.
- Artichokes – Tender and tangy, chopped artichokes bring a briny depth and meaty texture that anchors the fresh topping mix.
- Cherry Tomatoes – Juicy and sweet, cherry tomatoes balance the brininess of the artichokes with bursts of bright, fresh flavor.
- Goat Cheese – Creamy and tangy, goat cheese adds richness and contrast, acting as a luxurious layer beneath the veggies.
- Garlic – Rubbing the warm baguette with garlic infuses each bite with a gentle, aromatic flavor that elevates the entire bruschetta.
- Mint – Fresh and slightly sweet, thinly sliced mint adds a refreshing, herbaceous twist that makes the topping feel light and lively.
- Red Wine Vinegar – Sharp and acidic, a splash of red wine vinegar ties the mixture together with a bright, tangy finish.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Bread Options: A demi baguette gives you crisp edges and a chewy center, but sourdough, ciabatta, or even crostini crackers can be used based on what’s available.
- Cheese Swap: Goat cheese adds tang and creaminess, but you can use ricotta, cream cheese, or a soft vegan cheese alternative if needed.
- Herb Alternatives: Mint adds freshness, but basil, parsley, or chives can be used for a different flavor that still complements the topping.
How to Make Artichoke Tomato Bruschetta
Step 1: Preheat oven to 350°F and line a baking sheet with parchment.
Step 2: Brush baguette slices with olive oil and toast for 8 minutes.
Step 3: While warm, rub toasted slices with a garlic clove.
Step 4: Cut tomatoes into bite-sized pieces, discarding most seeds.
Step 5: In a bowl, mix artichokes, tomatoes, minced garlic, mint, olive oil, vinegar, salt, and pepper.
Step 6: Spread goat cheese on each baguette slice.
Step 7: Top with a tablespoon of the artichoke-tomato mixture.
Step 8: Garnish with extra mint and serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Artichoke Tomato Bruschetta
- Sardine Sandwiches make a bold, protein-rich addition to a brunch board featuring this bruschetta. The salty bite of sardines pairs beautifully with the creamy goat cheese and juicy tomatoes.
- It also goes great with Cottage Cheese Toast for a lighter, fruit-forward option that brings balance and variety to your spread.
- Microgreens Salad is a simple, elegant match for this bruschetta. Its delicate greens and clean flavor make the perfect backdrop for the bold artichoke and tomato topping.
Frequently Asked Questions
The recipe suggests using a demi-baguette, but you can certainly use any type of French bread or baguette. The key is to slice it into thin pieces and toast it in the oven for a crispy texture.
Yes, you can use fresh artichokes. However, they will need to be cooked and prepared before being used in this recipe. Canned artichokes are a convenient and time-saving option.
Rubbing a garlic clove on the warm baguette slices infuses them with a subtle garlic flavor without overpowering the other ingredients. It is a simple trick that adds a great depth of flavor.
Store the topping and toasted bread separately in airtight containers. The artichoke-tomato mixture will keep in the refrigerator for up to 3 days. Re-toast the bread and assemble just before serving for the best texture.
More Crostini Recipes
Recipe
Artichoke Tomato Bruschetta (Ready In 25 Minutes)
Ingredients
- 1 demi baguette sliced into ¼-inch thick pieces
- 1 cup canned artichoke cut into bite-sized pieces
- 1 c cherry or grape tomatoes
- 1 clove garlic
- 5 oz goat cheese
- 1 sprig mint leaves thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- Salt, pepper to taste
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper. Brush baguette slices with olive oil, place on a baking sheet, and toast in the oven for 8 minutes.
- Remove the baguette from the oven and while it’s still warm, rub it with a garlic clove.
- Meanwhile, cut the tomatoes into bite-sized pieces discarding most of the seeds.
- In a medium bowl, combine artichokes, tomatoes, garlic (that you used for rubbing onto the baguette), mint, the remaining olive oil, and vinegar. Add salt and pepper to your preference and mix to combine.
- Spread a thin layer of goat cheese on each slice of baguette, followed by a tablespoon of the artichoke-tomato mixture. Scatter mint leaves on top and enjoy!
Notes
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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