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Artichoke and Goat Cheese Bruschetta

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  1. 2 tablespoons extra-virgin olive oil, plus more for brushing
  2. 2 garlic cloves, thinly sliced
  3. 1 bay leaf
  4. 5 thyme sprigs
  5. One 10-ounce package frozen artichoke hearts, thawed and squeezed dry
  6. 1/2 teaspoon finely grated lemon zest
  7. 1/4 pound mild fresh goat cheese, softened (1/2 cup)
  8. 2 teaspoons fresh lemon juice
  9. Salt and freshly ground pepper
  10. 16 thin slices from a baguette
  1. Preheat the broiler. In a medium skillet, heat 2 tablespoons of olive oil until shimmering. Add the garlic, bay leaf and thyme sprigs and cook over moderate heat until fragrant, 2 minutes. Add the artichokes and lemon zest and cook, stirring, until lightly browned, 5 minutes. Scrape the thyme leaves into the skillet; discard the sprigs and bay leaf.
  2. Transfer the artichoke mixture to a food processor. Add the goat cheese and lemon juice; pulse until pureed. Season with salt and pepper. Transfer to a serving dish, cover and keep warm.
  3. Brush the bread slices with olive oil and broil for 1 minute, turning once, until golden and crisp. Serve the artichoke spread with the baguette slices.

Suggested Pairing

A full-flavored California Sauvignon Blanc.