Warm Artichoke & Parmesan Bruschette

Cooking time
Serves2 people
Warm Artichoke & Parmesan Bruschette

This Italian-inspired spin on cheese on toast tops warm bruschette with a rich mix of artichoke spread and parmesan and grills it till bubbling and golden. Makes a delicious light lunch, or serve as an antipasto with drinks before dinner.


  • 2 large slices of white sourdough bread
  • 100g artichoke spread
  • 15g parmesan cheese
  • 25g mayonnaise
  • A small handful of chives

Prep: 10 mins | Cook: 10-15 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Brush each slice of sourdough bread with 1 tsp olive oil and either pop them under the grill for 3-4 mins, turning once, till golden, or griddle in a ridged pan or frying pan for 4-5 mins, turning once. Slice the toasted bread in half and pop it on 2 serving plates.
2. Spoon the artichoke spread into a bowl. Finely grate in the parmesan. Add the mayonnaise and season with a little salt and pepper. Stir to mix, then spread the artichoke and parmesan mixture over the slices of toasted bread, spreading it right to the edges.
3. Slide the bruschette under the grill for 5-6 mins till golden and bubbling. While the bruschette grill, finely chop the chives. Serve the warm bruschette garnished with the chopped chives.
4. The Right Slice
When you're slicing the loaf for your bruschette, cut from the middle of the loaf and aim for slices around 2cm thick.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop