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    Home » Appetizers

    Artichoke Jalapeno Bruschetta

    Published: Apr 10, 2016 Last updated: Apr 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    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: 15 mins
    Cook time: 7 mins
    Total time: 22 mins
    Serves: 8 servings
    Ingredients
    • 6 slices sturdy bread (such as Trader Joe's Tuscan Pane)
    • 1-14 oz jar artichoke hearts, drained and chopped
    • ⅓ 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
    3.5.3208

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    Pin it! Artichoke Jalapeno Bruschetta
    Artichoke Jalapeno Bruschetta

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    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Anne

      April 16, 2016 at 11:17 am

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

      Reply
    2. Barrie

      April 13, 2016 at 10:19 pm

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

      Reply
    3. Christie

      April 13, 2016 at 6:49 am

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

      Reply
    4. Blair

      April 11, 2016 at 10:35 am

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

      Reply
    5. Stacy

      April 11, 2016 at 3:03 am

      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!

      Reply
    6. Cindys Recipes and Writings

      April 10, 2016 at 6:46 pm

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

      Reply
    7. Hezzi-D

      April 10, 2016 at 3:57 pm

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

      Reply
    8. Kristen Chidsey

      April 10, 2016 at 3:30 pm

      Adding jalapenos is simply genius!!

      Reply
    9. Gwen @simplyhealthyfamily

      April 10, 2016 at 1:43 pm

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

      Reply
    10. Priya

      April 10, 2016 at 10:34 am

      bruchetta looks yumm! perfect for snacking!

      Reply
    11. Kaitie

      April 10, 2016 at 10:23 am

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

      Reply
    12. Noel

      April 10, 2016 at 10:14 am

      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!

      Reply
    13. Nichole

      April 10, 2016 at 8:24 am

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

      Reply
    14. Helen @ Fuss Free Flavours

      April 10, 2016 at 7:24 am

      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!

      Reply
    15. Tracy Guida

      April 10, 2016 at 7:10 am

      This sounds fantastic! I love jalapenos and artichokes.

      Reply
    16. Linda @ With A Blast

      April 10, 2016 at 6:02 am

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

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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