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Tomato-Artichoke Garlic Bread (Bruschetta)

Category: Bread, Cookies & Muffins
Servings: 4
Prep + Cooking Time: 9 Minutes

Ingredients: (Conversion Chart)

  • 2 ripe plum tomatoes
  • 1 clove garlic
  • 1 cup frozen artichoke hearts, thawed and drained
  • cup chopped fresh parsley
  • cup chopped toasted walnuts
  • lemon, juiced and zested
  • cup extra-virgin olive oil
  • cup freshly grated Parmesan
  • Salt
  • Freshly ground black pepper
  • 4 thick slices ciabatta loaf
  • 1 teaspoon extra-virgin olive oil


  1. Preheat the broiler. Coarsely chop tomatoes and garlic. Place in food processor along with artichoke hearts, parsley, walnuts, lemon juice and zest, cup of olive oil, Parmesan, salt, and pepper. Pulse until combined but still chunky.
  2. Place the slices of bread on a cookie sheet and broil until golden on both sides. Lightly brush slices with remaining 1 teaspoon of olive oil. Spread tomato-artichoke mixture on top and serve.

Nutrition Info:

340 calories (9g protein, 28g carbohydrate, 23g fat, 336mg sodium) per serving

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