Artichoke Bruschetta Without Tomatoes or Basil Recipe

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by Maggie Turansky

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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!

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 caponata bruschetta, Georgian pkhali or badrijani nigvzit or even restaurant-style salsa!), then this recipe is sure to hit the spot.

Artichoke Bruschetta
Artichoke Bruschetta

How to Make Artichoke Bruschetta (no tomatoes or basil!)

The first step when making this 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 bruschetta
Ingredients for this bruschetta

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 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

These artichoke bruschetta take minutes to put together and make for the perfect appetizer for any party!
4.8 from 4 votes
Servings 8
Prep Time 10 minutes
Total Time 10 minutes


  • 1 small baguette cut into 8 slices
  • 1 clove garlic peeled
  • 1 tbsp extra virgin olive oil
  • 60 g (¼ cup) ricotta
  • 10 marinated artichoke hearts chopped
  • Balsamic vinegar for finishing


  • Toast the baguette slices and rub each side with the garlic clove. Drizzle lightly with olive oil.
    Rubbing garlic onto the toasted bread
  • Spread the ricotta evenly across each slice of bread.
    Spreading ricotta onto the bread
  • Divide the chopped artichokes and top them evenly on each slice of bread.
    Adding the artichokes onto the bread
  • Drizzle each bruschetta with balsamic vinegar. Serve.
    Artichoke Bruschetta Without Tomatoes or Basil



Calories: 76kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 215mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 571IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 0.4mg

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

Tried this recipe or have questions?Click here to leave a comment!

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 this artichoke bruschetta? Have any questions about this recipe? Let us know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer 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. Read More


    • You can make the chopped artichoke mixture and toast the bread in advance, but I wouldn’t assemble these until ready to serve to avoid them getting soggy.

4.75 from 4 votes (4 ratings without comment)

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