Artichoke Bruschetta Without Tomatoes or Basil Recipe (No Oven Needed!)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for drizzling.

Slice the baguette into eight equal slices.

Toast the baguette slices to ensure they don't get soggy and to provide good texture.

Peel a clove of garlic and rub each side of the toasted bread with it.

Lightly drizzle each slice of bread with extra virgin olive oil.

Spread each piece of bread with a bit of ricotta cheese, using whole milk ricotta for better taste.

Dab off excess oil from the marinated artichoke hearts with paper towels before chopping them.

Chop the artichokes roughly into small bits, ensuring they maintain some texture.

Divide the chopped artichokes into eight equal piles.

Spoon the artichokes evenly over each piece of bread, pressing them lightly into the ricotta.

Drizzle the bruschetta with balsamic vinegar, preferably aged balsamic.

Season with freshly ground black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens