Goat Cheese, Artichoke, And Olive Bruschetta Recipe

Name: Goat Cheese, Artichoke, And Olive Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large artichoke or 1/2 cup diced thawed frozen artichoke hearts; 1 shallot, finely chopped; 1/4 cup extra-virgin olive oil, divided; About 1/4 tsp. kosher salt; 1 small garlic clove, minced, plus 1 whole clove; 1 tablespoon Meyer or regular lemon juice; About 1/4 tsp. pepper; 1 tablespoon chopped flat-leaf parsley, plus small leaves; 1/3 cup picholine or Nicoise olives, pitted and coarsely chopped; 12 baguette slices (from 3/4 baguette), cut on a diagonal about 1/2 in. thick and 4 to 5 in. long; 1/2 cup fresh goat cheese

Servings: persons

1 large artichoke or 1/2 cup diced thawed frozen artichoke hearts
1 shallot, finely chopped
1/4 cup extra-virgin olive oil, divided
About 1/4 tsp. kosher salt
1 small garlic clove, minced, plus 1 whole clove
1 tablespoon Meyer or regular lemon juice
About 1/4 tsp. pepper
1 tablespoon chopped flat-leaf parsley, plus small leaves
1/3 cup picholine or Nicoise olives, pitted and coarsely chopped
12 baguette slices (from 3/4 baguette), cut on a diagonal about 1/2 in. thick and 4 to 5 in. long
1/2 cup fresh goat cheese

1
Cut off and discard artichoke stem and all but 1 1/2 in. from leafy top. Pull off leaves down to pale yellow ones. Cut off all green parts from outside. Halve artichoke through stem and use a pointed teaspoon to dig out fluffy, fibrous choke. Cut artichoke into 1/4-in. dice.
2
Cook fresh (or thawed frozen) artichoke, shallot, 1 tbsp. oil, and 1/4 tsp. salt in a small saucepan over medium-low heat, covered, 5 minutes, stirring occasionally. Add minced garlic; cook until artichoke is tender, 5 minutes more. Let cool.
3
To artichoke mixture add 2 tbsp. oil, the lemon juice, 1/4 tsp. pepper, the chopped parsley, and olives. Stir; let relish sit at least 1 hour.
4
Preheat broiler with rack set close to heat. Broil baguette slices on a baking sheet, turning once, until light golden, 3 to 4 minutes total. On 1 side, lightly rub toasts with garlic clove, brush with remaining 1 tbsp. oil, and sprinkle with salt and pepper.
5
Spread toasts with cheese, leaving a corner uncovered, and top with relish. Set a parsley leaf on each.
6
Make ahead: Topping, up to 1 day, chilled.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large artichoke or 1/2 cup diced thawed frozen artichoke hearts, 1 shallot, finely chopped, 1/4 cup extra-virgin olive oil, divided, About 1/4 tsp. kosher salt, and more.

Yes, Goat Cheese, Artichoke, And Olive Bruschetta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Goat Cheese, Artichoke, And Olive Bruschetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions