Artichoke Rosemary Bruschetta


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Some unexpected tastes for Bruschetta create a truly extraordinary appetizer.

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  • 1 loaf (1 lb.) French bread, cut horizontally in half
  • 1 C. shredded mozzarella cheese
  • 1/2 C. grated Parmesan cheese
  • 1 Tbs. chopped fresh or 1 tsp. dried rosemary leaves, crumbled
  • 2/3 C. mayo or salad dressing
  • 1 jar (6-oz.) marinated artichoke hearts, drained and chopped

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Heat oven to 375. Place bread, cut sides up on ungreased cookie sheet Bake 10 minutes. Mix 1/2 C. of the mozzarella cheese, Parmesan cheese, rosemary, mayonnaise and artichokes. Spread on bread. Sprinkle with remaining 1/2 C. mozzarella cheese. Bake 15 to 20 minutes, or until cheese is melted.

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