Appetizers Recipes Vegetarian

Artichoke & White Bean Bruschetta with Smoky Tomato Dressing

artichoke bruschetta

If you’re a regular Eating Made Easy visitor, you know that I usually like to make my own salad dressing. There’s just something about homemade dressing that lifts a salad to the next level of deliciousness for me.

But sometimes, I find a spectacular store-bought dressing that can add unique flavor to all sorts of dishes. It’s these dressings that I like to keep on hand for quick recipe creation.

Most recently, I made this quick bruschetta using Annie’s smoky tomato dressing. The bruschetta topping can also be used as a salad topper or stuffed into a sandwich or wrap. It’s not only tasty but versatile!

artichoke bruschetta

Artichoke & White Bean Bruschetta with Smoky Tomato Dressing
Prep time
Cook time
Total time
  • 1 14-oz can artichoke hearts, drained and cut into quarters
  • 1 14-oz can white beans, rinsed and drained
  • ¼ cup sundried tomatoes (jarred in oil), roughly chopped
  • 1 green onion, thinly sliced
  • Large handful of fresh basil leaves, Italian parsley, or a mixture of both, roughly chopped
  • ⅓ cup Annie's Smoky Tomato dressing
  • Juice of ½ a lemon
  • 1 Baguette, sliced and then toasted
  • Parmesan cheese (optional)
  1. Combine beans, artichoke hearts, sundried tomatoes, green onions, and basil in a large bowl. Add the Annieā€™s dressing and lemon juice and gently toss to combine.
  2. Allow mixture to marinate for at least 15 minutes, then taste for seasonings and add more lemon juice or a little olive oil if desired.
  3. Top baguette slices with a heaping spoonful of the bean mixture. Top with a shaving Parmesan cheese, grated Parmesan cheese, or a few more pieces of chopped fresh herbs.
Nutrition Information
Serving size: 8, as an appetizer


This recipe – along with more delicious recipes using Annie’s dressings – can also be found on Annie’s website.

Disclosure: I was compensated by Annie’s for my time to create and photograph this recipe. I shared it here only because I wanted to šŸ™‚

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1 Comment

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    July 31, 2013 at 7:54 am


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