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Artichoke-Rosemary Bruschetta

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Artichoke-Rosemary Bruschetta
  • Prep 10 min
  • Total 35 min
  • Servings 12
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Enjoy this Italian appetizer topped with two types of cheese, herbs and artichoke hearts. Ready in just 35 minutes!
Updated Oct 21, 2010

Ingredients

  • 1 loaf (1 pound) French bread, cut horizontally in half
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled
  • 2/3 cup mayonnaise or salad dressing
  • 1 jar (6 ounces) marinated artichoke hearts, drained and chopped

Steps

  • 1
    Heat oven to 375°. Place bread, cut sides up, on ungreased cookie sheet. Bake 10 minutes.
  • 2
    Mix 1/2 cup of the mozzarella cheese, the Parmesan cheese, rosemary, mayonnaise and artichokes; spread on bread. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 15 to 20 minutes or until cheese is melted.

Tips from the Betty Crocker Kitchens

  • tip 1
    Although the saying goes "man cannot live by bread alone," this bread may tempt you to try doing just that! For a terrific meal, try pairing it with a tossed salad loaded with fresh vegetables.

Nutrition

235 Calories, 14g Total Fat, 8g Protein, 21g Total Carbohydrate

Nutrition Facts

Serving Size: 1 slice
Calories
235
Calories from Fat
125
Total Fat
14g
Saturated Fat
3g
Cholesterol
15mg
Sodium
450mg
Total Carbohydrate
21g
Dietary Fiber
2g
Protein
8g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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