Artichoke Bites
something of a show-off: hearty and favorable, easy and quick
I’m always searching for new appetizers, and this recipe for Artichoke Bites is a winner. Its ingredients meld beautifully.
This appetizer is best served warm. So, before guests arrive, create the artichoke mixture, cover it, and set it aside. Pre-cut the toast pieces so they’re ready to go under the broiler. Coat the toast thirds evenly, covering up to the edges. Since the bread goes under the broiler twice, this will help prevent over-browning the corners.
Guests will want your recipe!
Ingredients
8 slices sourdough bread, crusts removed and cut into thirds
1 8-oz package of cream cheese, softened
1 ½ cups freshly grated Parmesan cheese, divided
¼ cup mayonnaise
1 Tbsp. prepared horseradish
½ tsp. seasoned salt
1 14-oz can artichoke hearts, drained and minced
2 Tbsp. chopped green onion
2 Tbsp. chopped fresh parsley (chop extra for garnish)
Directions
- Preheat oven to broil
- Place bread thirds on a rimmed baking sheet
- Broil bread until lightly browned, about three minutes
- In a medium bowl, beat cream cheese, 1 cup Parmesan cheese, mayonnaise, horseradish, and seasoned salt at medium speed with an electric mixer until well combined. Add artichoke hearts, green onions, and parsley and mix until incorporated.
- Spread the artichoke mixture onto the prepared bread. Sprinkle with remaining ½ cup Parmesan cheese. Top with reserved chopped parsley if desired.
- Broil for 5 minutes or until lightly browned. Serve immediately. Makes 2 dozen.