Goat Cheese, Artichoke, and Olive Bruschetta

Goat Cheese, Artichoke, and Olive Bruschetta Recipe
Photo: Erin Kunkel; Styling: Nissa Quanstrom

As delicious as they are, artichokes have a compound that makes wine taste sweet. Tangy goat cheese brings both into balance. Serve the bruschetta with a Sauvignon Blanc that balances refreshing citrus acidity with some oak for richness. The recipe comes from chef and cookbook author John McReynolds of Stone Edge Farm Estate Vineyards & Winery in Sonoma, California. You can start with a fresh artichoke, as he does, or use frozen hearts if you're short on time.

Serves 6 (serving size: 2 toasts)


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1 large artichoke or 1/2 cup diced thawed frozen artichoke hearts
1 shallot, finely chopped
1/4 cup extra-virgin olive oil, divided
About 1/4 tsp. kosher salt
1 small garlic clove, minced, plus 1 whole clove
1 tablespoon Meyer or regular lemon juice
About 1/4 tsp. pepper
1 tablespoon chopped flat-leaf parsley, plus small leaves
1/3 cup picholine or Niçoise olives, pitted and coarsely chopped
12 baguette slices (from 3/4 baguette), cut on a diagonal about 1/2 in. thick and 4 to 5 in. long
1/2 cup fresh goat cheese


Hands-on: 1 Hours
Sit: 1 Hours

1. Cut off and discard artichoke stem and all but 1 1/2 in. from leafy top. Pull off leaves down to pale yellow ones. Cut off all green parts from outside. Halve artichoke through stem and use a pointed teaspoon to dig out fluffy, fibrous choke. Cut artichoke into 1/4-in. dice.

2. Cook fresh (or thawed frozen) artichoke, shallot, 1 tbsp. oil, and 1/4 tsp. salt in a small saucepan over medium-low heat, covered, 5 minutes, stirring occasionally. Add minced garlic; cook until artichoke is tender, 5 minutes more. Let cool.

3. To artichoke mixture add 2 tbsp. oil, the lemon juice, 1/4 tsp. pepper, the chopped parsley, and olives. Stir; let relish sit at least 1 hour.

4. Preheat broiler with rack set close to heat. Broil baguette slices on a baking sheet, turning once, until light golden, 3 to 4 minutes total. On 1 side, lightly rub toasts with garlic clove, brush with remaining 1 tbsp. oil, and sprinkle with salt and pepper.

5. Spread toasts with cheese, leaving a corner uncovered, and top with relish. Set a parsley leaf on each.

Make ahead: Topping, up to 1 day, chilled.

Created date

September 2015

Nutritional Information

Calories 232
Caloriesfromfat 47 %
Protein 7.2 g
Fat 13 g
Satfat 3 g
Carbohydrate 23 g
Fiber 2.5 g
Sodium 398 mg
Cholesterol 5.2 mg