Mozzarella Artichoke and Salmon Bruschetta


  • 12 slices of French baguette, cut about 3/4 inch thick
  • 1 lb of mozzarella cheese cut into 2 inch squares
  • 2 canned artichoke hearts, halved
  • 1 garlic clove, minced
  • 1 tsp fresh parsley, chopped
  • olive oil
  • 4 anchovy fillets
  • 1 tbs unsalted butter, softened
  • 4 thin slices smoked salmon
These are wonderful as a pass around appetizer.
  • Preheat the oven to 300 degrees.
  • Layer a greased baking pan with the bread and cover each slice with squares of mozzarella.
  • Bake until the cheese has melted.
  • Meanwhile, saute the artichoke hearts with the garlic and parsley in olive oil for 3-4 minutes.
  • in a small bowl, mix the anchovies with 1 tbs of butter and mix to form a paste.
  • When the cheese has melted, remove the bread from the oven and top 4 slices with the artichoke mixture. 4 slices with the anchovy mixture, and 4 slices with the smoked salmon.

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