Artichoke & Mushroom Bruschetta

Bruschetta is a great appetizer for summer months and can be made with any combination of healthy fruits and vegetables. I’ve topped these garlic-rubbed whole wheat toasts with marinated artichokes, mushrooms and tomatoes. A touch of Parmesan cheese rounds out this flavorful mixture, which is packed full of low fat, low calorie ingredients. Mushrooms provide antioxidants, while artichokes are a great source of potassium and dietary fiber.

If you’re a big bruschetta fan, you can also try my Guacamole Bruschetta for a southern California twist on this Italian favorite.


Artichoke & Mushroom Bruschetta

Yield: 12-14 appetizers

Prep Time: 10 min

Cook Time: 6 min


1 whole wheat baguette
1 clove garlic
1 jar (12 oz.) marinated artichoke hearts
1 cup mushrooms, quartered
1 cup chopped tomatoes
¼ cup Parmesan cheese
1/8 teaspoon black pepper


Preheat the oven to 400ºF.

Pour the juice from the marinated artichokes into a bowl. Slice the artichoke hearts into smaller pieces then add them to the bowl.

Add the quartered mushrooms, chopped tomatoes, Parmesan cheese and black pepper to the bowl. Stir thoroughly until the ingredients are well coated.

Slice the whole wheat baguette on the diagonal into ½" rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Spoon the artichoke mixture onto the garlic-rubbed toasts and serve.


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