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!

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 32 crostini

Calories: 67 kcal per serving

Ingredients

14 ounces - canned artichoke
1 cup - freshly-grated Parmesan cheese
1 cup - good-quality mayonnaise
2 teaspoons - lemon zest
1 tbsp - lemon juice
2 clove - garlic
Kosher salt and black pepper
32 - crostini

Instructions

Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
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.
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.
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.

Nutrition