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This Artichoke bruschetta features crunchy bread and delicious artichoke hearts, creamy ricotta, lemon juice and herbs. That is easy Italian appetizer it tastes fresh, crunchy and delicious.
Published Dec 2021/Updated Jun 2026
Crostini and bruschetta are some of the best party food ideas for festive holiday tables and summer get-togethers. It is true easy to assemble, bite-sizedAnd very perfect for sharing!
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Guests can walk around and enjoy these goodies, and so can I, because I have them prepared beforehand!
For this artichoke bruschetta recyes, Mix the artichoke topping ingredients in a bowl, then toast the bread slices until golden and crispy. Top with the artichoke ricotta mixture, sprinkle with fresh black pepper, lemon zest, and parsley. You’re done!
This appetizer recipe is so easy, yet packed with delicious fresh flavor. Crispy bread and it creamy artichoke topping with a hint of garlic and lemon it’s hard to resist.
So simple and delicious, this artichoke bruschetta is absolutely perfect vegetarian finger food for your next party!
List of ingredients
- Canned artichoke hearts
- ricotta cheese
- parmesan cheese
- Extra virgin olive oil
- Garlic
- Flat leaf parsley
- Lemon zest and juice
- Salt & pepper
- Handmade bread
How to make artichoke bruschetta
(Note: this is a short description; The complete recipe is at the bottom of the page.)
- Place ricotta, grated parmesan, salt, pepper and garlic in one bowl.
- Add the extra-virgin olive oil, lemon juice and zest and stir well until combined.
- Add chopped artichokes and parsley, stir again.
- Toast the bread slices in the oven, and top with the artichoke mixture.
- Serve with freshly ground pepper, lemon zest and chopped parsley. Enjoy!
Recipe notes
Artichoke bruschetta ingredients
Bread: artisanallike dry bread sourdough or ciabatta highly recommended for traditional bruschetta. French baguette slices work better for crostini, but it doesn’t matter if you can’t find rustic bread. You can also use gluten free bread as a substitute if you wish.
Canned artichoke hearts: You can use equal amounts of frozen and thawed or thawed artichokes.
ricotta cheese: Not all ricotta is created equal, and quality varies widely from brand to brand (I use Galbani). It’s important to use ricotta cheese that tastes fresh and has a soft, non-grainy texture. And if you have leftover ricotta, check out this delicious collection Ricotta recipe!
parmesan cheese: It adds a rich umami flavor to the artichoke topping, and it makes all the difference.
Lemon zest and juice: For a fresh, tangy taste that pairs well with ricotta and artichokes. Don’t miss the lemon!
Garlic: Go easy with the garlic; we all love its spicy punch, but it might be too strong for the tender artichokes. And Never substitute fresh garlic for garlic powder for bruschetta and crostini.
Extra virgin olive oil: Use good quality extra virgin olive oil for the bruschetta, as the fruit flavors will shine through.
Flat leaf parsley (aka Italian parsley) much more aromatic than curly parsley and makes a big difference.
Salt & pepper: I’m generous with freshly ground black pepper when I use artichokes in my recipe, but feel free to adjust the seasoning to your taste.
Difference between bruschetta and crostini
Crostini and bruschetta originate from Italy, and both consist of toasted bread slices with savory toppings. The main difference between the two is type of bread used. Bruschetta is usually made with charred artisanal bread, while crostini (literally, a little toast) it is usually served with smaller slices of bread, such as baguette slices.
Storage tips
Store the artichoke and ricotta mixture in an airtight container in the refrigerator until the maximum 2 days. If you want to make this bruschetta ahead of time, I recommend adding toppings bread slices before serving (or at most 1 hour before) to prevent it from running too fast. Alternatively, you can serve the bruschetta and toppings separately, then let your guests assemble.
More recipes with canned artichoke hearts?
I love everything about artichokes, and while fresh artichokes taste amazing, nothing beats the convenience of canned artichokes. Here are some of my favorite recipes: artichoke pizza And artichoke salad with nuts!
Looking for more appetizer recipes?
I’m ready to help you! Check out this collection party food ideas: You’ll find tons of great recipes suitable for any occasion. And if you prefer vegan recipes, this collection 50 vegan appetizers will amaze you!
And if you love crostini, here are some of our favorites:
If you make this Artichoke bruschettaor you have questions, let me know by leaving a comment. I’d love to hear your thoughts! X
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Artichoke bruschetta.
Portion: 8
Calories: 143kcal
- ¾ cup (170 grams) ricotta cheese
- ¼ cup (25 grams) grated parmesan cheese
- 1 tbsp extra virgin olive oil
- ½ tbsp orange juice
- ½ lemon zest
- 1 small garlic cloves, grated or pressed
- ¼ tsp fine salt, or according to taste
- ⅛ tsp freshly ground black pepper, plus more for serving
- 1 can (14oz/400 grams) canned artichoke hearts, drain and chop
- 2 tbsp flat leaf parsley, chopped
Bread
- 8 Ciabatta bread slices, cut into ½ inch slices
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Place the ricotta, parmesan cheese, extra virgin olive oil, salt, pepper, garlic, lemon juice, and zest in one bowl and stir until well combined.
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Add the chopped artichokes and parsley and stir again to combine. Taste and make sure you are satisfied with the seasoning.
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Using a serrated knife, cut baguette into slices no wider than ½ inch. Bake under a broiler or in a preheated oven (375°F/190°C) until crispy and the edges turn golden. It takes 5 to 7 minutes; keep an eye on them.
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When it’s time to serve, top each slice of bread with the artichoke mixture, sprinkle with freshly ground pepper, lemon zest and chopped parsley. Enjoy!
Calories: 143kcal | Carbohydrate: 15G | Proteins: 6G | Fat: 7G | Saturated fat: 3G | Polyunsaturated fats: 1G | Monounsaturated fats: 2G | Trans Fat: 0.01G | Cholesterol: 14mg | Sodium: 278mg | Potassium: 71mg | Fiber: 1G | Sugar: 2G | vitamin A: 124IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg
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