Artichoke Cheese Bruschetta Bake (Print Version)
# Ingredients:
→ Cheese Layer
01 -
225 grams cream cheese, softened
02 -
240 millilitres mayonnaise
03 -
1 can (400 grams) artichoke hearts, drained and chopped
04 -
100 grams grated Parmesan cheese
05 -
100 grams shredded mozzarella cheese
06 -
1 teaspoon garlic salt
→ Base and Garnish
07 -
1 French baguette, sliced diagonally into 8-millimetre pieces
08 -
Fresh minced parsley or paprika, optional, for garnish
# Instructions:
01 -
In a large mixing bowl, beat the softened cream cheese until smooth. Incorporate the mayonnaise and chopped artichoke hearts, mixing thoroughly. Add in the grated Parmesan, shredded mozzarella, and garlic salt, continuing to mix until well combined and spreadable. The mixture should be thick with small chunks of artichoke.
02 -
Slice the French baguette diagonally into pieces approximately 8 millimetres thick. Arrange the slices on a baking sheet. Generously spread the artichoke-cheese mixture over each slice, ensuring coverage to the edges to prevent burning.
03 -
Heat your broiler to high. Place the prepared bruschetta under the broiler and cook for 2–3 minutes, watching closely, until the cheese is bubbly and lightly golden.
04 -
Remove from the oven and immediately garnish with fresh minced parsley or a dusting of paprika. Serve warm for optimal flavour and texture.
# Notes:
01 -
For best results, ensure cream cheese is at room temperature before beating to prevent lumps and achieve a smooth texture.