Artichoke & Basil Bruschetta

layering the artichokes

Friends! I’m teaching a cooking class with Digital Media Playground at Macy’s (in Union Square) this Saturday. You should totally come! I’ll be doing a little demo on one of my favorite summer foods, bruschetta!  My friend Denise will also be teaching a lesson on food photography & how to take awesome shots indoors with tricky lighting. It’s gonna be fun!

I’ve been testing bruschetta recipes this week and yesterday I came up with this scrumptious Artichoke & Basil Bruschetta for the class. On top of a grilled/garlic rubbed crostini you’ll find creamy ricotta, basil, marinated artichoke hearts, a slice of Parmesan cheese with a squeeze of lemon. It’s so good I made it for both lunch AND dinner yesterday. You are going to LOVE it!  One bruschetta down, three more to go!

And we’re off!

Cut up a baguette into small slices and dunk both sides in olive oil.

olive oil dippage

Grill the bread on a grill over medium high heat. A few minutes per side to get great grill marks.

grilling indoors

Rub each slice of grilled bread with a garlic clove.

assembling

Spread ricotta on the top of each one.

ricotta

Place a little basil on top.

basil goes on top

Top each one with a sliced artichoke heart & finish with a slice of Parmesan cheese.

artichokebruschetta (9)

Squeeze a little bit of lemon juice on top along with a sprinkle of salt & pepper!

artichoke bruschetta

Done!! Perfect little bite to eat with a chilled glass of dry Riesling. Hello SUMMER!

Artichoke & Basil Bruschetta

Makes about 18-20 bruschette

(a Shutterbean original recipe)

  • 1 french baguette
  • 1/3 cup olive oil
  • 2 cloves garlic
  • 1 12 oz. jar marinated artichoke hearts
  • 1 1/4 cups ricotta cheese (you might need less)
  • 10-15 basil leaves (use a half for each bruschetta)
  • 18-20 small slices of Parmesan cheese
  • fresh lemon juice
  • salt & pepper

Cut the baguette into 1/2 inch slices on the diagonal. Brush or dip each side of the bread lightly with olive oil. Grill bread on medium high heat, about 3-4 minutes per side. When the bread has slightly cooled, take a clove of garlic and rub across the top of each slice. Spread a tablespoon of ricotta on top of bread and place a piece of basil leaf and top with a marinated artichoke heart. Top each one with a slice of Parmesan cheese, squeeze a bit of lemon over each one and top with salt & pepper. Serve immediately.

Shutterbean Notes:

  • If your artichoke hearts are big, you might need to cut them in half so they’ll fit nicely onto the crostini
  • The basil I bought had HUGE leaves so I cut them in half. A leaf should be roughly the size of the surface area of bread.
  • Although the photos show me making 5 crostini for lunch, this recipe makes enough for a nice little get together at your house! CELEBRATE.
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21 Comments

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  • roxy
    May 11, 2011

    After seeing all your pins on Pinterest I was hoping you would make some yummy bruschetta! Yay for artichokes and basil!

    • May 13, 2011

      I LOVE seeing your pins btw. I wanted to tell you that. We have a lot of the same likes!

  • May 11, 2011

    Oh dear, I’m embarrassed. When I first read about the class, I got really excited because my mind translated Union Square as Union Square NYC, and I thought “I hope I can go!” What a bummer when I figured out my mistake. Ah well…those West Coasters sure are lucky. :-)

    • May 11, 2011

      Oh! Sorry about that! Maybe one day it will be in NYC!! *crossing fingers*

  • May 11, 2011

    Oh how I love artichokes! Looks like a delicious, easy summer appetizer.

    I missed out on the Joy Retreat, but would love to participate next time, if you have another retreat in OR, especially if food photography is involved.

    • May 13, 2011

      I’ll let you know when there’s another one! I’d love for you to come to an event!

  • May 11, 2011

    I LOVE this idea! I must try these this weekend!

  • Leah
    May 12, 2011

    Those look sooo good!! Good luck on your cooking class!!

  • May 12, 2011

    Have fun with your class! Bruschetta is a fun topic and these look AMAZING!!

  • May 12, 2011

    yum! my favorite ingredients in one bite!

  • May 15, 2011

    I LOVE ARTICHOKES. I lived off grilled cheese & artichoke sandwiches for a good week. Will definitely be trying this.

  • May 16, 2011

    Yum!! I’m happy that this uses ricotta instead of goat cheese. Makes me want to jump on the bruschetta train!

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  • [...] Artichoke and Basil Bruschetta Makes about 20 Ingredients: 1 Baguette, thinly sliced on the diagonal 1/3 cup olive oil 1-2 cloves garlic 12 oz. jar marinated artichoke hearts 1 1/4 cups ricotta cheese (I used part-skim) 10-20 Basil leaves 20 shavings of Parmesan cheese Fresh lemon juice salt and freshly ground black pepper Directions: 1. Preheat oven to 350 degrees. Place baguette slices on a baking sheet, and brush with olive oil. Bake about 5-10 minutes until lightly crispy.  2. When the slices are toasted, remove from oven, let cool slightly, and then rub with a garlic clove. 3. To assemble, spread each baguette slice with about 1/2 tablespoon ricotta, then lay on a basil leaf (if large, tear in half), then an artichoke heart (again, if large, can be halved), then a shaving of Parmesan. Squeeze a little lemon juice on each bruschetta, and sprinkle with salt and pepper. Source: Shutterbean    [...]