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.
Grill the bread on a grill over medium high heat. A few minutes per side to get great grill marks.
Rub each slice of grilled bread with a garlic clove.
Spread ricotta on the top of each one.
Place a little basil on top.
Top each one with a sliced artichoke heart & finish with a slice of Parmesan cheese.
Squeeze a little bit of lemon juice on top along with a sprinkle of salt & pepper!
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.
2007 - 2012 shutterbean, All Rights Reserved.
21 Comments
say somethingAfter seeing all your pins on Pinterest I was hoping you would make some yummy bruschetta! Yay for artichokes and basil!
I LOVE seeing your pins btw. I wanted to tell you that. We have a lot of the same likes!
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.
Oh! Sorry about that! Maybe one day it will be in NYC!! *crossing fingers*
My fingers are crossed too.
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.
I’ll let you know when there’s another one! I’d love for you to come to an event!
I LOVE this idea! I must try these this weekend!
Those look sooo good!! Good luck on your cooking class!!
Thank you Leah!!
Have fun with your class! Bruschetta is a fun topic and these look AMAZING!!
Thank you!!
yum! my favorite ingredients in one bite!
heehee me too!
I LOVE ARTICHOKES. I lived off grilled cheese & artichoke sandwiches for a good week. Will definitely be trying this.
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 [...]