Artichoke Jalapeno Bruschetta

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!
Artichoke Jalapeno Bruschetta

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.

Spicy Artichoke Bruschetta

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.

Spicy Artichoke Bruschetta

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.

Spicy Artichoke Bruschetta

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!

Artichoke Jalapeno Bruschetta

Would you make any changes to this recipe to personalize it? What would you do?

Artichoke Jalapeno Bruschetta #SundaySupper
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 8 servings
Ingredients
  • 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
Instructions
  1. Pre-heat oven to 350 degrees.
  2. In large mixing bowl combine chopped artichoke hearts, red onion, asiago cheese, jalapeno and mayonnaise.
  3. 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.
  4. 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 🙂
Serving size: 4 pieces Calories: 180 Fat: 7 Saturated fat: 2 Unsaturated fat: 2 Trans fat: 0 Carbohydrates: 21 Sugar: 2 Sodium: 633 Fiber: 2 Protein: 8 Cholesterol: 0

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Pin it! Artichoke Jalapeno Bruschetta
Artichoke Jalapeno Bruschetta

About the Author: Shelby Law Ruttan

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.

46 Comments

  1. Linda @ With A Blast April 10, 2016 at 6:02 am - Reply

    This looks delicious and would make the perfect appetizer or snack !

  2. Tracy Guida April 10, 2016 at 7:10 am - Reply

    This sounds fantastic! I love jalapenos and artichokes.

  3. Helen @ Fuss Free Flavours April 10, 2016 at 7:24 am - Reply

    I really like the idea of a hot dip and have a can of artichoke hearts in the cupboard – so I know what is for supper tonight!

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  9. Nichole April 10, 2016 at 8:24 am - Reply

    This looks SO good! I love anything with artichokes, and the little surprise from the jalapenos sounds delish!

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  21. Noel April 10, 2016 at 10:14 am - Reply

    I love bruschetta! This combination is going to be a winner! I’ll be trying it for the next gathering we have.

    Don’t you just love finger foods for supper?! We do that every once in awhile – a whole pile of snacky things that add up to supper!

  22. Kaitie April 10, 2016 at 10:23 am - Reply

    love the creaminess of the artichoke with a the bit of the jalapeños! What a great combination!

  23. Priya April 10, 2016 at 10:34 am - Reply

    bruchetta looks yumm! perfect for snacking!

  24. […] Artichoke Jalapeno Bruschetta by Grumpy’s Honeybunch […]

  25. Gwen @simplyhealthyfamily April 10, 2016 at 1:43 pm - Reply

    Now this looks absolutely wonderful!!! I love artichoke and these flavors! Cheers!

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  27. Kristen Chidsey April 10, 2016 at 3:30 pm - Reply

    Adding jalapenos is simply genius!!

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  29. Hezzi-D April 10, 2016 at 3:57 pm - Reply

    I make a crab artichoke bread that I love but this Jalapeno Artichoke Bread sounds amazing!

  30. Cindys Recipes and Writings April 10, 2016 at 6:46 pm - Reply

    I love the switch up on cheese and a bit of heat is ok with me!

  31. Stacy April 11, 2016 at 3:03 am - Reply

    I know the classic artichoke dip recipe only calls for those wimpy green peppers in the little can but I always add real heat to mine too. You and I would have to fight over these, Shelby. Better make a double batch!

  32. Blair April 11, 2016 at 10:35 am - Reply

    This sounds amazing! What a great combo of flavors, but simple too! I bet these wouldn’t last long as appetizers at a party. 🙂

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  35. Christie April 13, 2016 at 6:49 am - Reply

    This is seriously making me drool! That cheese, the artichokes! Yum!

  36. Barrie April 13, 2016 at 10:19 pm - Reply

    I adore the idea of this on a bruscetta! Genius!

  37. Anne April 16, 2016 at 11:17 am - Reply

    I love artichokes with just about everything, but never thought about jalapenos – I will be making this soon!

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  45. Blue Cheese and Buffalo Chicken Wonton Bites #SundaySupper - Moore or Less Cooking August 26, 2019 at 11:26 am - Reply

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Shelby 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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