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Artichoke Bruschetta

cook time
40 Minutes
Flute bread


  • 12 slices California Goldminer® Sourdough Flute bread
  • 1 tbsp. butter
  • 6 cloves garlic, minced
  • 2 cans artichoke hearts, drained
  • ½ cup dry white wine
  • ½ cup Feta cheese
  • ¼ cup Parmesan cheese, shredded
  • 2 tsp. fresh rosemary, minced
  • Freshly ground black pepper


  1. Preheat oven to 400°F. Heat butter in large skillet over medium heat. Add minced garlic and artichoke hearts. Sauté for 3 minutes. Add white wine and reduce heat to medium. Continue cooking for another 5 minutes.
  2. Arrange sliced sourdough on a large baking sheet. Top each slice with artichoke/garlic mixture, Feta and Parmesan cheeses, rosemary and pepper. Place in oven for about 10-12 minutes, or until golden brown on top.
Serving: 12
Course: appetizer,

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