Best 14 Artichoke And Goat Cheese Bruschetta Recipes

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Bruschetta is a classic Italian appetizer or snack consisting of toasted bread rubbed with garlic and topped with olive oil, salt and pepper. In recent years, there have been countless unique variations on this beloved dish, giving rise to an array of bruschetta toppings, ranging from sweet to savory. Artichoke and goat cheese bruschetta is one of the most popular and delicious variations, combining the tangy creaminess of goat cheese with the savory flavor of artichoke hearts. This combination creates a delightful flavor profile that is sure to impress your guests. When selecting the ingredients for your artichoke and goat cheese bruschetta, be sure to choose high-quality ingredients for the best flavor.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE AND GOAT CHEESE BRUSCHETTA RECIPE:



Artichoke and Goat Cheese Bruschetta Recipe: image

Provided by What's Cooking America

Categories     Appetizer

Time 21m

Number Of Ingredients 7

18 (1/4-inch thick) baguette bread (slices, cut on the diagonal)
Olive oil, (extra-virgin)
2 (6 to 6 1/2 ounce) jars artichoke hearts, (marinated)
1/2 cup plus 2 tablespoons flat-leaf parsley, (divided)
1/2 cup Parmesan Cheese ((Parmigiano-Reggiano), grated)
Black pepper, (freshly ground)
6 ounces creamy goat cheese, (crumbled)

Steps:

  • Preheat oven to 375 degrees F.
  • Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.)
  • Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)
  • When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
  • When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.

ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA



Roasted Pepper and Goat Cheese Bruschetta image

Provided by Ayesha Curry

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1 baguette, sliced on the bias about 1/2-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons chopped fresh thyme
Pinch red pepper flakes
One 16-ounce jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced
1 shallot, minced
2 tablespoons chopped fresh Italian parsley
One 6-ounce log fresh goat cheese, at room temperature
Microgreens, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
  • Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
  • Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!

Provided by ROXANNEBLESH

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 20m

Yield 8

Number Of Ingredients 5

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
½ cup grated Romano cheese
⅓ cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices

Steps:

  • Preheat the broiler.
  • In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
  • Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 35.7 g, Cholesterol 11 mg, Fat 11.1 g, Fiber 2.3 g, Protein 10 g, SaturatedFat 2.6 g, Sodium 592.7 mg, Sugar 1.9 g

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

This artichoke bruschetta recipe is reminiscent of the hot artichoke dips served in restaurants. It comes together quickly and can easily be doubled or tripled.-Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion
1/3 cup fresh baby spinach, finely chopped
5 tablespoons mayonnaise
1 garlic clove, minced
1 loaf (10-1/2 ounces) French bread baguette

Steps:

  • In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture. , Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.

Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 122mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

Artichoke hearts with ricotta and Parmesan cheese on hearty slices of rustic bread adds up to a tangy appetizer or finger food that's easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

2 cloves garlic, peeled
4 slices rustic bread, about 3/4 inch thick
2 tablespoons extra-virgin olive oil, plus more for drizzling
One 12-ounce jar marinated artichoke hearts, drained
1/2 cup fresh ricotta cheese
Coarse salt and freshly ground pepper
Shaved Parmesan cheese, for garnish

Steps:

  • Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
  • Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
  • Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.

STRAWBERRY GOAT CHEESE BRUSCHETTA



Strawberry Goat Cheese Bruschetta image

The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is a thing of beauty.

Provided by Chef John

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 25m

Yield 6

Number Of Ingredients 7

½ cup balsamic vinegar
12 slices Italian bread
1 tablespoon olive oil
1 pound strawberries, washed and diced
2 teaspoons fresh thyme leaves, plus more for serving
1 cup goat cheese, room temperature
salt and freshly ground pepper to taste

Steps:

  • Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
  • Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
  • Combine strawberries and thyme in a small bowl and set aside.
  • Grill bread on the preheated grill until browned, about 3 minutes per side.
  • Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 29.9 g, Cholesterol 29.9 mg, Fat 15.2 g, Fiber 2.6 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 7.9 g

BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE



Baked Artichoke Pasta With Creamy Goat Cheese image

This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain - not marinated - artichokes, which will be too sharp and acidic here. You're looking for a mellow richness in this comforting casserole.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 15

Salt, as needed
1 pound fusilli, farfalle or other short pasta
2 tablespoons extra-virgin olive oil, plus more for serving
1 large bunch scallions, thinly sliced, whites and greens separated
4 fat garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
8 ounces cream cheese (1 cup), cubed
6 ounces goat cheese, cubed
2 (14-ounce) cans artichoke hearts (not marinated), drained and cut into 1-inch pieces
2 cups canned fried onions
6 ounces shredded mozzarella cheese (1 1/2 cups)
1 cup chopped parsley
1 cup chopped fresh dill
1 teaspoon ground black pepper
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
  • Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
  • Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
  • Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.

APPLE-GOAT CHEESE BRUSCHETTA



Apple-Goat Cheese Bruschetta image

It takes just six ingredients and 20 minutes to put together this beautiful bruschetta from Laura Lunardi, of West Chester, Pennsylvania. Crunchy apple and warm goat cheese top these crispy treats.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 16 appetizers.

Number Of Ingredients 6

16 slices French bread (1/2 inch thick)
1 medium Fuji apple, chopped
1/4 cup crumbled goat cheese
3/4 teaspoon minced fresh thyme
1/2 teaspoon minced fresh oregano
1/4 teaspoon coarsely ground pepper

Steps:

  • Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Combine the apple, goat cheese, thyme, oregano and pepper; sprinkle over bread. Broil 1 minute longer or until cheese is softened.

Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 78mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ARTICHOKE AND GOAT CHEESE BRUSCHETTA



ARTICHOKE AND GOAT CHEESE BRUSCHETTA image

Categories     Condiment/Spread     Cheese     Appetizer     Bake     Cocktail Party     Vegetarian

Yield 18-20 pieces

Number Of Ingredients 7

18 slices baguette bread slices, cut on the diagonal about 1/4-inch thick
extra virgin olive oil
2 6 oz jars marinated artichoke hearts
1/2 cup + 2 TB chopped flat leaf parsely (italian), divided
1/2 cup Parmigiano-Reggiano cheese, grated
freshly ground black pepper
6 ounces creamy goat cheese, crumbled

Steps:

  • Preheat oven to 375 degrees F. Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.) Makes 18 - 20 bruschettas. Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.) When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.) --0r--When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.

FIG AND GOAT CHEESE BRUSCHETTAS



Fig and Goat Cheese Bruschettas image

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

2 teaspoons grated orange zest (2 oranges)
1/2 cup freshly squeezed orange juice
3 3/4 cups sugar
1 vanilla bean, split lengthwise
2 pounds fresh ripe purple figs, stems removed and halved lengthwise
12 slices sourdough bread, for serving
8 ounces creamy goat cheese, such as Montrachet, for serving
Grated orange zest, for serving (optional)

Steps:

  • Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
  • Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.

APPLE-GOAT CHEESE BRUSCHETTA



Apple-Goat Cheese Bruschetta image

It takes 6 ingredients and 20 minutes to put together this beautiful bruschetta provided by Light & Tasty magazine.

Provided by jonesies

Categories     Apple

Time 22m

Yield 8 serving(s)

Number Of Ingredients 6

16 slices French bread (1/2 inch thick)
1 medium apple, chopped
1/4 cup goat cheese, crumbled
3/4 teaspoon fresh thyme, minced
1/2 teaspoon fresh oregano, minced
1/4 teaspoon pepper, coarsely ground

Steps:

  • Place bread slices on an ungreased baking sheet.
  • Broil 3-4 inches from the heat for 1-2 minutes or until golden brown.
  • Combine the apple, goat cheese, thyme, oregano and pepper; sprinkle over bread.
  • Broil 1 minute or until cheese is softened.

Nutrition Facts : Calories 360.3, Fat 3.9, SaturatedFat 0.8, Sodium 779.8, Carbohydrate 69, Fiber 4.3, Sugar 2.1, Protein 11.3

GRILLED ARTICHOKE, GREEN GARLIC, AND GOAT CHEESE BRUSCHETTA



Grilled Artichoke, Green Garlic, and Goat Cheese Bruschetta image

Green garlic bulbs look like scallions-they're available at many farmers' markets in the spring. If you can't find them to make this Italian appetizer, substitute the peeled cloves from a head of regular garlic and the green top of a scallion.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h45m

Yield Makes 8

Number Of Ingredients 9

3/4 cup extra-virgin olive oil
5 bulbs green garlic, bottoms trimmed, and 1/4 cup thinly sliced tender green tops, plus more tops for serving
3 sprigs fresh rosemary (each 6 inches long)
2 lemons, halved
4 large artichokes, such as globe
Coarse salt
8 ounces soft goat cheese
1/4 teaspoon red-pepper flakes, plus more for serving
8 slices (1/2 inch thick) country bread, preferably sourdough

Steps:

  • Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium. Reduce heat to low; simmer until garlic is golden, about 15 minutes. Remove from heat; let cool.
  • Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
  • Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes. Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.
  • Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with 1/4 cup infused oil, green garlic tops, and red-pepper flakes. Season with salt.
  • Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.
  • Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.

ARTICHOKES WITH GOAT CHEESE



Artichokes with Goat Cheese image

Categories     Vegetable     Appetizer     Bake     Vegetarian     Goat Cheese     Artichoke     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

8 tablespoons fresh lemon juice
6 medium artichokes, tops and stems trimmed
8 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons whipping cream
3 teaspoons minced fresh thyme or 1 teaspoon dried
2 large garlic cloves, pressed
3 tablespoons butter
3 tablespoons olive oil

Steps:

  • Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.
  • Mix goat cheese, cream, 2 teaspoons thyme and garlic in small bowl. Season to taste with salt and pepper. Spoon mixture into center of artichokes, dividing equally. Place each artichoke in center of square piece of foil large enough to cover artichoke completely. Gather foil up around artichoke, twisting top of foil to secure. (Can be prepared 1 day ahead. Refrigerate.)
  • Preheat oven to 400°F. Place artichokes on baking sheet and bake until heated through, about 15 minutes. Melt butter in heavy small skillet. Add olive oil and remaining 6 tablespoons lemon juice and bring to simmer. Remove from heat and stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve.

ARTICHOKE AND GOAT CHEESE BRUSCHETTA



Artichoke and Goat Cheese Bruschetta image

Make and share this Artichoke and Goat Cheese Bruschetta recipe from Food.com.

Provided by dicentra

Categories     Spreads

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for brushing
2 garlic cloves, thinly sliced
1 bay leaf
5 fresh thyme sprigs
1 (10 ounce) package frozen artichoke hearts, thawed and squeezed dry
1/2 teaspoon finely grated lemon zest
1/4 lb mild fresh goat cheese, softened (1/2 cup)
2 teaspoons fresh lemon juice
salt & freshly ground black pepper
16 slices from a baguette

Steps:

  • Preheat the broiler. In a medium skillet, heat 2 tablespoons of olive oil until shimmering.
  • Add the garlic, bay leaf and thyme sprigs and cook over moderate heat until fragrant, 2 minutes. Add the artichokes and lemon zest and cook, stirring, until lightly browned, 5 minutes.
  • Scrape the thyme leaves into the skillet; discard the sprigs and bay leaf.
  • Transfer the artichoke mixture to a food processor.
  • Add the goat cheese and lemon juice; pulse until pureed. Season with salt and pepper. Transfer to a serving dish, cover and keep warm.
  • Brush the bread slices with olive oil and broil for 1 minute, turning once, until golden and crisp. Serve the artichoke spread with the baguette slices.

Nutrition Facts : Calories 894.2, Fat 23.2, SaturatedFat 8.5, Cholesterol 22.4, Sodium 1738.8, Carbohydrate 139.8, Fiber 10.5, Sugar 1.4, Protein 30.6

Tips:

  • Choose ripe artichokes. Look for artichokes that are heavy for their size and have tightly closed leaves.
  • Prepare the artichokes properly. Trim the stem and the top third of the artichoke leaves. Then, use a spoon to scoop out the hairy choke from the center of the artichoke.
  • Use high-quality goat cheese. Fresh, creamy goat cheese will give the bruschetta the best flavor.
  • Toast the bread slices until they are golden brown. This will help them to hold up to the toppings.
  • Spread the goat cheese on the toasted bread slices while it is still warm. This will help the cheese to melt slightly and become even more delicious.
  • Top the goat cheese with the artichoke hearts, sun-dried tomatoes, and fresh herbs.
  • Drizzle the bruschetta with olive oil and balsamic vinegar.
  • Serve the bruschetta immediately.

Conclusion:

Artichoke and goat cheese bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. The combination of artichoke hearts, goat cheese, sun-dried tomatoes, and fresh herbs is simply irresistible. This bruschetta is sure to be a hit with your friends and family.

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