Hummus Artichoke Bruschetta is a delicious and easy three ingredient appetizer. Mediterranean flavors from the hummus and marinated artichokes are perfect on crunchy, toasted bakery bread.
Hummus Artichoke Bruschetta:
I love bruschetta! This hummus artichoke bruschetta is a really easy three ingredient appetizer that has big Mediterranean flavors. Since I almost always have a jar of marinated artichokes in the pantry and a container of hummus in the fridge, this bruschetta was a no brainer.
One of my favorite things in life is a bruschetta board. You toast a big tray of good bakery bread, top it with amazing ingredients, then slice them and put them on a board for sharing. Sort of a bruschetta smorgasbord. Give it a try with hummus artichoke, salami pesto and apple, brie and honey bruschetta!
Not surprisingly, there are only three ingredients in this three ingredient appetizer recipe. When I thought of Mediterranean flavors, I immediately thought of hummus, so that was my first ingredient. I also had a jar of marinated artichokes that I knew would be delicious with the hummus. The third ingredient is, of course, bread. I saw a loaf of olive bread at the bakery and thought it would go really well with the flavors of the hummus and marinated artichokes. If you don’t like olives, or can’t find this kind of bread, any good, hearty bakery bread will do.
If you make your own hummus, you can definitely use that for this appetizer, but in keeping with the three ingredient theme, I wanted to keep this simple so I used store bought. I chose marinated artichokes to give more flavor, but plain artichoke hearts work too, either frozen or canned.
As a side note, when making three ingredient appetizers, I do give myself the freebie ingredients of extra virgin olive oil, salt and pepper. All of which I used to top the bruschetta as finishing touches!
Hummus Artichoke Bruschetta couldn’t be easier to prepare, there are only a few steps to complete before you’re ready to enjoy this delicious appetizer. Slice your bread into 1/2 inch slices and toast both sides under the broiler.
While the bread is toasting, drain the artichokes and chop into bite sized pieces. It’s also a good idea to remove any tough outer leaves that you come across.
Once you have your bread toasted and the artichokes chopped, you’re ready for assembly! First spread hummus onto each piece of toast and then add as many chopped artichokes as you like. Finally you’ll sprinkle the bruschetta with a little extra virgin olive oil, kosher salt and freshly ground pepper.
Use a large chef’s knife or mezzaluna chopper to cut each piece of bruschetta into three pieces. This is an optional step, but makes it easier to eat and to share. Although you may not want to share, let your conscious be your guide. I like to make twice as much bruschetta as I think I can eat, that way I’m not conflicted about sharing.
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Hummus Artichoke Bruschetta
Mediterranean flavors from the hummus and marinated artichokes are perfect on crunchy, toasted bakery bread.
- 1 loaf of bakery bread, sliced into 1/2 inch slices. I used an olive loaf.
- 1 container of hummus, any flavor you like. I used a classic style with garlic and pine nuts.You’ll use about 1 tablespoon of hummus for each piece of bruschetta you make.
- 1 14 oz jar of marinated artichokes, chopped, with any tough outer leaves removed.
- Preheat your oven to the broiler setting.
- Slice the bread and place as many slices as you need on an ungreased baking sheet. Broil each side until lightly toasted, 2-3 minutes depending on your broiler.
- Spread about a tablespoon of hummus on each slice of toast, then top the hummus with the chopped artichokes, as many as you like.
- Sprinkle with extra virgin olive oil, kosher salt and freshly ground pepper, if desired.
- Chop each piece of bruschetta into three smaller pieces, place on your serving board and enjoy!
– If you have sliced bread left over, wrap in plastic wrap, place in a freezer bag and freeze until the urge for more bruschetta strikes!
– If you don’t like artichokes, you can replace that ingredient with chopped kalamata olives.