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Lemony Artichoke Bruschetta
Every time I make this lemony artichoke bruschetta, people ask for the recipe! It has just a few ingredients and comes together in minutes, so it's quick, easy, and crowd-pleasing. Serve it with other light apps and Sauvignon Blanc for a chill happy hour at home!
Ingredients
Instructions
- Step 1
Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
- Step 2
Then, add the drained artichoke hearts, Parmesan, mayonnaise, lemon zest, lemon juice, grated garlic, salt, and pepper to a food processor. Blend until the mixture is well-combined, but there are still some larger chunks of artichoke hearts. Taste and add more seasoning, if needed.
- Step 3
Use a rubber spatula to spread about 1-1 1/2 tablespoons of filling on each crostini. Place the crostini in a single layer on the prepared sheet pan.
- Step 4
Bake the bruschetta for 5-7 minutes, until the filling is hot. Then, turn the broiler to high and broil for 1-2 minutes until the cheese is bubbly and browned in some spots. Garnish with more lemon zest, Parmesan, and/or black pepper, if desired and enjoy immediately.
Tips & Tricks
Per serving
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