Artichoke bruschetta.
This quick artichoke bruschetta recipe makes a delicious appetizer easy to assemble and ready in less than 15 minutes! The crispy bread slices are topped with a mix of artichoke hearts, creamy ricotta, tangy lemon, herbs and extra virgin olive oil.
Nutrition Facts
Ingredients
Instructions
Place ricotta, parmesan cheese, extra virgin olive oil, salt, pepper, garlic, lemon juice and zest in one bowl and mix until well combined.
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Continue Reading at Theclevermeal →Chef's Notes
Make ahead: I recommend topping the bread slices right before serving (or maximum 30 minutes before) to prevent them from going soggy too quick. Alternatively, you can serve bruschetta and topping separately then allow your guests to assemble them instead. You can also make the artichoke mixture ahead, and keep it refrigerated in airtight container for 1 or 2 days.
Nutrition facts:the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
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