Artichoke hearts, jalapeno, and full of flavor asiago cheese makes this Artichoke Jalapeno Bruschetta a finger food you can’t keep your fingers out of!
Our Sunday Supper theme today is “Finger Foods for Dinner” and believe me, I could eat a whole tray of this finger food by myself! Thank you to our host Christie from A Kitchen Hoor’s Adventure for hosting this event.
Back in 2009 I first posted my brother Phil’s recipe for Brader’s Artichoke Bruschetta. It is so delicious and one of my favorite appetizers ever! Today I am making it again, but I’m making it “Shelby style,” meaning, with a little bit of heat and with Asiago cheese (one of my favorite cheeses!) in place of Parmesan.
I love the slight tang of the artichoke hearts combined with the strong Asiago flavor and those little bit of Jalapeno pepper pieces in the mixture give you that little kick of heat once in awhile.
I love that this recipe is so versatile that you can also just put it in a baking dish and turn it into a hot Artichoke Jalapeno dip! This is the way to go when you’re taking it to a party outside of your own home. I imagine this would fare well in a slow cooker also to make transporting even easier!
Would you make any changes to this recipe to personalize it? What would you do?
Artichoke Jalapeno Bruschetta #SundaySupper
Author: Grumpy’s Honeybunch
Serves: 8 servings
6 slices sturdy bread (such as Trader Joe’s Tuscan Pane)
1-14 oz jar artichoke hearts, drained and chopped
1/3 cup diced red onion
1 cup shredded or grated asiago cheese
2 tablespoons diced jalapeno
8 Tablespoons Canola Mayonnaise
Pre-heat oven to 350 degrees.
In large mixing bowl combine chopped artichoke hearts, red onion, asiago cheese, jalapeno and mayonnaise.
Spread artichoke mixture evenly over 6 slices of bread. Place in oven and broil under low temperature until bread browns nicely and artichoke mixture begins to bubble.
Alternatively you can place the artichoke mixture in a oven safe bowl and bake at 350 for about 35 minutes, until mixture is bubbly and begins to brown on top. Serve with crostini or pita chips or, if your like me, eat it by the spoonful 🙂
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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