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 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.
- 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.