Best Artichoke Pecorino Bruschetta Recipes

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ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

This artichoke bruschetta recipe is reminiscent of the hot artichoke dips served in restaurants. It comes together quickly and can easily be doubled or tripled.-Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion
1/3 cup fresh baby spinach, finely chopped
5 tablespoons mayonnaise
1 garlic clove, minced
1 loaf (10-1/2 ounces) French bread baguette

Steps:

  • In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture. , Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.

Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 122mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!

Provided by ROXANNEBLESH

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 20m

Yield 8

Number Of Ingredients 5

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
½ cup grated Romano cheese
⅓ cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices

Steps:

  • Preheat the broiler.
  • In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
  • Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 35.7 g, Cholesterol 11 mg, Fat 11.1 g, Fiber 2.3 g, Protein 10 g, SaturatedFat 2.6 g, Sodium 592.7 mg, Sugar 1.9 g

ROASTED PEPPER AND ARTICHOKE BRUSCHETTA



Roasted Pepper and Artichoke Bruschetta image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

1 baguette, sliced into 1/2-inch-thick slices
1/3 cup olive oil
One 6.5-ounce jar marinated artichokes, chopped, marinade reserved
1 roasted red pepper from a jar, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
  • In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
  • Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.

ARTICHOKE AND BEAN BRUSCHETTA



Artichoke and Bean Bruschetta image

Categories     Bread     Bean     Bake     Artichoke     Pastry

Yield 4 to 6 servings

Number Of Ingredients 12

Vegetable oil cooking spray
4 very thin slices prosciutto
12 (1/4-inch-thick) slices rustic country bread
1/2 cup olive oil, plus more for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup freshly grated Pecorino Romano cheese
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place an oven rack in the center of the oven and preheat the oven to 375°F. Spray a rimmed baking sheet with vegetable oil cooking spray.
  • Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy. Set aside to cool for 10 minutes.
  • On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake for 12 to 15 minutes, until golden.
  • In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup olive oil and mix until combined but still slightly chunky.
  • Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

Artichoke hearts with ricotta and Parmesan cheese on hearty slices of rustic bread adds up to a tangy appetizer or finger food that's easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

2 cloves garlic, peeled
4 slices rustic bread, about 3/4 inch thick
2 tablespoons extra-virgin olive oil, plus more for drizzling
One 12-ounce jar marinated artichoke hearts, drained
1/2 cup fresh ricotta cheese
Coarse salt and freshly ground pepper
Shaved Parmesan cheese, for garnish

Steps:

  • Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
  • Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
  • Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.

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Artichoke pecorino bruschetta is a delectable appetizer that can be served on any occasion. This Italian-style recipe features a sourdough or baguette bread base that is grilled or toasted, then topped with a mix of artichokes, pecorino cheese, and other flavorful ingredients. This article will delve into what the artichoke pecorino bruschetta recipe is all about and what makes it an excellent appetizer to serve up for your guests.

What is Artichoke Pecorino Bruschetta?

Artichoke pecorino bruschetta is a classic Italian-style appetizer that showcases the rich and bold flavors of pecorino cheese and artichokes. The dish consists of a sliced and grilled bread base, usually sourdough or baguette bread. The toast is then topped with a mixture of artichokes, garlic, olive oil, and grated pecorino cheese. This appetizer can be served hot or cold, depending on your preference. The dish is perfect for any occasion, whether it be a formal dinner or a casual gathering. The artichoke pecorino bruschetta is a delicious appetizer that is sure to satisfy even the most discriminating palate.

Why is Artichoke Pecorino Bruschetta a Popular Appetizer?

The artichoke pecorino bruschetta recipe is popular for several reasons. Firstly, it is incredibly easy to prepare, making it a perfect appetizer for any occasion. The ingredients are also readily available in most supermarkets, making it a breeze to whip up at short notice. Secondly, the dish boasts an impressive flavour profile. The bold, salty taste of the pecorino cheese is perfectly complemented by the mild, nutty flavour of the artichokes. The garlic and olive oil also bring a touch of savoury flavour to the dish, making it a true gourmet delight. Finally, the artichoke pecorino bruschetta is a versatile appetizer that can be served at any time of the year. Whether it be a summer picnic or a winter dinner party, this dish is sure to be a crowd-pleaser. The recipe can even be tailored to suit different dietary requirements by substituting the pecorino cheese with vegan or lactose-free cheese.

How to Make Artichoke Pecorino Bruschetta

The artichoke pecorino bruschetta recipe requires only a few simple ingredients, making it an easy appetizer to prepare. Listed below are the essential components of the dish:
Ingredients
  • 1 large sourdough or baguette bread
  • 1 can of artichokes
  • 2 cloves of garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup grated pecorino cheese
  • Salt and pepper to taste
Instructions
  1. Preheat your oven to 400 F.
  2. Cut your sourdough or baguette bread into slices, approximately half an inch thick.
  3. Place your bread slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to taste.
  4. Bake the bread slices in the oven for approximately 5-7 minutes or until golden brown.
  5. Drain and chop your canned artichokes into small pieces.
  6. In a small mixing bowl, add your chopped artichokes, minced garlic, pecorino cheese, and 1 tbsp of olive oil. Mix everything thoroughly.
  7. Remove your bread slices from the oven and let them cool for a few minutes.
  8. Once cooled, spoon your artichoke-pecorino mixture onto each bread slice.
  9. Drizzle with additional olive oil as desired.
  10. Place your artichoke pecorino bruschetta back into the oven and broil for approximately 2-3 minutes or until the cheese has melted.
  11. Remove the bruschetta from the oven and serve immediately.

Conclusion

Artichoke pecorino bruschetta is a delicious appetizer that is perfect for any occasion. The appetizer is simple to prepare and uses readily available ingredients. The bold, salty taste of the pecorino cheese perfectly blends with the mild, nutty flavour of the artichokes, making it an exquisite gourmet delight. The recipe is versatile and can be easily modified to suit different dietary requirements, making it an ideal appetizer for guests with different food preferences. Whether it be a summer picnic or a winter dinner party, the artichoke pecorino bruschetta is sure to delight your guests and leave them craving for more.
Artichoke pecorino bruschetta is one of the classic Italian appetizers that is loved by many people around the world. It is a delicious dish that is easy to prepare, and it is perfect for serving at any dinner party or gathering. If you are planning to make this dish, there are several valuable tips that you need to keep in mind.

Tips for Choosing Artichokes

When making artichoke pecorino bruschetta, the first thing you need to consider is the type of artichokes you will use. Fresh artichokes are the best to use, but you can also use frozen or canned ones if you cannot get fresh ones. However, if you choose to use canned artichokes, make sure that they are not soaked in water or vinegar. This can affect the flavor of your dish.
Tip 1: Look for firm artichokes
When selecting fresh artichokes, ensure that they feel firm and heavy in your hand. The leaves should be tightly packed and should not be curled up. Also, check the stem, and it should not be dry or moldy. These are indications that the artichokes are fresh and of good quality.
Tip 2: Choose small artichokes
Small to medium-sized artichokes are the best to use for this recipe. They have a tender and sweet flavor that blends well with the other ingredients. Moreover, they are easier to clean and cook compared to larger ones.
Tip 3: Remove the choke
When cleaning the artichokes, make sure to remove the choke or the hairy part in the middle of the artichoke. This part is not edible and can cause digestive problems. To remove it, use a sharp knife to cut off the top part of the artichoke and then scoop out the choke using a spoon.

Tips for Preparing the Bread

The bread used for bruschetta should be fresh and crusty. Italian bread, ciabatta or baguette is commonly used for this recipe. However, there are a few things that you should consider when preparing the bread.
Tip 1: Slice the bread evenly
When cutting the bread, make sure to slice it evenly to avoid burning or undercooking some parts. The slices should be about half an inch thick or less.
Tip 2: Brush the bread with olive oil
Brushing the bread with olive oil adds flavor and helps to keep the bread moist. You can also rub garlic on the bread to add flavor. However, be careful not to overdo it, as it can overpower the other flavors in the dish.
Tip 3: Toast the bread until golden brown
Toast the bread on a preheated grill or in the oven until golden brown. This creates a crispy texture and adds a smoky flavor to the bread. However, be careful not to over-toast the bread as it can become hard and difficult to eat.

Tips for Adding Pecorino Cheese

Pecorino cheese is a popular Italian cheese made from sheep's milk. It has a saltier and sharper flavor compared to other cheeses like Parmesan. Adding pecorino cheese to the bruschetta enhances the flavor and adds texture to the dish.
Tip 1: Grate the cheese finely
Grate the pecorino cheese finely to ensure that it melts evenly over the top of the artichokes. You can use a box grater or a food processor to grate the cheese.
Tip 2: Add the cheese when the bread is still warm
Add the grated cheese on top of the artichokes when the bread is still warm. This helps to melt the cheese and distribute its flavor evenly throughout the dish.
Tip 3: Use high-quality pecorino cheese
Using high-quality pecorino cheese can make a huge difference in the taste of your dish. Look for pecorino romano, which is a traditional Italian cheese that has a strong flavor and is perfect for savory dishes.

Tips for Adding Artichokes

Artichokes are the star ingredient in this dish. They have a nutty and slightly sweet flavor that complements the other ingredients perfectly. Here are some tips for adding artichokes to the bruschetta.
Tip 1: Cook the artichokes to tender
Cook the artichokes until they are tender and easy to bite through. Avoid overcooking them, as they can become mushy and lose their flavor.
Tip 2: Cut the artichokes into small pieces
Cut the artichokes into small pieces to make it easier to eat and distribute the flavor evenly throughout the dish. You can either quarter or chop the artichokes into smaller pieces.
Tip 3: Season the artichokes with herbs
Adding herbs like parsley, basil, or thyme to the artichokes adds a fresh and earthy flavor to the dish. Make sure to chop the herbs finely and sprinkle them over the artichokes before adding the cheese.

Conclusion

Making artichoke pecorino bruschetta is easy and straightforward. However, to make a delicious and authentic dish, you need to use high-quality ingredients and follow the tips mentioned above. Whether you are serving it as an appetizer or a main course, this dish is sure to impress your guests and leave them wanting more.

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