Artichoke Bruschetta Without Tomatoes or Basil Recipe


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Not a fan of tomatoes but want to serve some delicious bruschetta as an appetizer for your next cocktail party? Then you’re sure to love this artichoke bruschetta without tomatoes recipe! Whether it’s the dead of winter and fresh tomatoes are hard to come by or you simply don’t like the traditional version of this dish, you’re sure to love these delicious snacks.

This recipe is also a great option if you can’t get your hands on some fresh herbs and are looking to make bruschetta without basil. In fact, this recipe uses easy-to-find ingredients and comes together incredibly quickly. It is also delicious and is sure to be a hit at your next get-together!

So if you’re looking for a delicious appetizer or snack to serve some guests (consider, also, making some Georgian pkhali or badrijani nigvzit or even restaurant-style salsa!), then this artichoke bruschetta recipe without tomatoes or basil is sure to hit the spot.

Artichoke Bruschetta Without Tomatoes or Basil
Artichoke Bruschetta Without Tomatoes or Basil

Artichoke Bruschetta without Tomatoes or Basil Recipe

The first step when making this bruschetta without basil or tomatoes recipe is toasting your bread. I recommend using a baguette or some other small, rustic loaf as the size of the slices is better than using a full-sized loaf or bread.

Cut your bread into a few slices and then toast each slice of bread.

Ingredients for this artichoke bruschetta without tomatoes or basil
Ingredients for this artichoke bruschetta without tomatoes

You can either do this in a toaster or by spreading them onto a baking sheet and transferring them to a 180°C (350°F) oven. Toast them for a few minutes on each side, until they are lightly browned and crisp.

Once your bread is toasted, peel a clove of garlic and rub each side of bread with it.

Rubbing garlic onto the toasted bread
Rubbing garlic onto the toasted bread

The toasted bread will act similarly to a rasp-style grater and a good portion of garlic will be rubbed into the bread, providing it with a great flavour.

After you’ve rubbed your bread with the garlic clove, lightly drizzle each slice of bread with a good quality extra virgin olive oil.

Drizzled olive oil on the toasted bread
Drizzled olive oil on the toasted bread

Next, spread each piece of bread with a bit of ricotta cheese.

I recommend using whole milk ricotta as the taste is much better. Using ricotta here serves two purposes – one, it adds a nice creaminess to the bruschetta.

The second purpose is that it effectively acts as a glue to help cement the artichokes to the bread.

One of my biggest pet peeves with traditional bruschetta is that I always find that at least half of the tomatoes fall off as soon as I take a bite. I added the ricotta to these bruschetta without tomatoes in order to combat that!

Spreading ricotta onto the bread
Spreading ricotta onto the bread

Once the bread has been spread with ricotta, set it aside and prep your artichokes. I call for canned, marinated artichoke hearts in this recipe.

These can, however, be a bit oily so I find it best to dab off a good portion of the oil with paper towels before chopping them.

After you’ve dabbed the excess oil from your artichokes, chop them roughly until they’re in small bits.

You don’t want to chop them too finely because it’s important to have some texture on your bruschetta, but you also don’t want the pieces to be too large (they’ll fall off more easily!).

Adding the artichokes onto the bread
Adding the artichokes onto the bread

Now that the artichokes are chopped, divide them into equal piles. Then, carefully spoon the artichokes evenly over each piece of bread, pressing them lightly into the ricotta in order for them to adhere better.

All you have to do now is lightly drizzle the bruschetta with some balsamic vinegar.

If you have it, I highly recommend drizzling with an aged balsamic, however, it will be good with basic balsamic as well. Season with some freshly ground black pepper and the bruschetta are ready to serve.

Artichoke Bruschetta Without Tomatoes or Basil

Artichoke Bruschetta Without Tomatoes or Basil

Yield: 8 bruschetta
Prep Time: 10 minutes
Total Time: 10 minutes

These artichoke bruschetta take minutes to put together and make for the perfect appetizer for any party!

Ingredients

  • 1 small baguette, cut into 8 slices
  • 1 clove garlic, peeled
  • 1/4 cup ricotta
  • 10 marinated artichoke hearts, chopped
  • Balsamic vinegar
  • Extra virgin olive oil

Instructions

  1. Toast the baguette slices and rub each side with the garlic clove. Drizzle lightly with olive oil.
  2. Spread the ricotta evenly across each slice of bread.
  3. Divide the chopped artichokes and top them evenly on each slice of bread.
  4. Drizzle each bruschetta with balsamic vinegar. Serve.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 354mgCarbohydrates: 23gFiber: 1gSugar: 2gProtein: 6g

Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Very easy to make, these bruschetta without tomatoes or basil are absolutely delicious and sure to be a hit as an appetiser at your next party.

Do you want to make bruschetta without basil or tomatoes? Have any questions about this recipe? Let us know in the comments!

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Maggie is the creator behind No Frlils Kitchen. She is a home cook and world traveller who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others.

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