Artichoke Bruschetta Recipe Made With Ricotta

This artichoke bruschetta recipe is really simple to make. I decided to create this appetizer based on what I had in the kitchen.

We joined an online farmer’s market service a few weeks ago and someone told me to buy the ricotta. I made pasta one night and still had more than half the container left the next day.

Artichoke Bruschetta

Artichoke Bruschetta Recipe Made With Ricotta

I thought about different ways we could enjoy this fresh cheese and decided that bruschetta was the way to go!

Artichokes are always a win for me. Small bites are always a win for me. Bruschetta is literally always the answer. It doesn’t get easier and tastier than this.

Fresh ingredients = simple assembly  = amazing food. This “recipe” is really layering instructions.

Ingredients

  • loaf of fresh bread – sliced
  • 1 jar of artichokes in olive oil (diced)
  • 1 cup of chopped tomatoes
  • 1 cup of ricotta cheese
  • salt and pepper

How To Make Artichoke Bruschetta

Start with fresh bread and put a tablespoon (or more) of ricotta cheese. Apply an ample amount of diced artichokes (these were from the jar — soaked in olive oil not water) and chopped tomatoes. Sprinkle with salt and pepper.

Serve. Enjoy. Yum. I told you that this artichoke bruschetta was going to be a breeze!!  We ate this as part of our dinner spread, but you can also enjoy this dish as a delicious appetizer.

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About Vera Sweeney

Vera Sweeney – mom, blogger, and New York resident – is the founder of Lady and the Blog. Her main focus is to help busy women stay on top of the latest style, culinary, and parenting trends.

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