Lowvee’s Cheesy Artichoke and Garlic Bruchetta

cheesy artichoke and garlic bruchetta


1 Cup of Kraft Mayonnaise

8 Ounces of Cream Cheese, Softened

2 6.5 Ounce Jars of Marinated Artichoke Hearts (Drained)

1 Cup of 5-Cheese Italian Shredded Cheese

1 Cup of Parmesan Cheese

2 Teaspoons of Crushed Garlic

1/4 Teaspoon of Pepper

2 Tablespoons of Fresh Finely Chopped Italian Parsley

1 loaf of French Baguette Bread (Sliced)



Mixer, Mixing Bowl, Large Baking Sheet, Aluminum Foil



1. In a large mixing bowl, cream together the mayonnaise and cream cheese until smooth. Blend in artichoke hearts, making sure to break them up well. Add Cheeses, Pepper, and Garlic until well blended.

2. Spread mixture thickly over each slice of bread, from end to end. Sprinkle with finely chopped flat Italian parsley.

3. Set oven on Broil and bake until cheese is golden brown. Depending on the quality of your oven, this could take anywhere from a few minutes to 25 minutes.

4. Enjoy!








About Lowvee Cole

Bonsoir! I'm Lowvee Cole: musician, author, and closet chef. I've been making beats, telling tales, and vandalizing kitchens since Cindy Crawford's mole got its first editorial feature. Recently, I combined my fondness for storytelling and witchcraft to pen the first book in my five-part YA fantasy series, Boundless Magick. Now I can't seem to pry myself away from my keyboard without feeling that I've left a bit of my soul behind. When not composing music or penning the swarm of novel ideas buzzing around in my head, I enjoy reading, drawing, and glamping (glamor camping) with my husband and children. If you are a blogger, newspaper, or magazine interested in doing a feature on me, drop me a line. I would love to hear from you! View all posts by Lowvee Cole

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