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What Are the Different Ways to Serve Artichoke Bruschetta?

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  • Written By: G. Wiesen
  • Edited By: Shereen Skola
  • Last Modified Date: 21 November 2016
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There are a few fairly simple ways to serve artichoke bruschetta, typically based on the method by which the topping is placed on the toast and its temperature. One of the most common ways in which this dish is served involves the topping being placed on toast prior to serving. It is also possible to serve the topping in a dish, with small pieces of toast arrayed around it, allowing people to top their own servings individually. This difference in serving artichoke bruschetta also allows for choices in the topping's temperature, as it can be placed into a dish cold or baked in an oven.

Artichoke bruschetta usually consists of small pieces of toast, often a single baguette that has been sliced into individual servings, and a topping. This topping can feature a number of ingredients, such as diced tomato, herbs, and cheese, but includes artichoke hearts as the main flavor. The artichoke bruschetta is typically eaten by placing the topping onto the toast and enjoying them together.

One of the simplest ways in which artichoke bruschetta can be prepared is completely made and put together prior to serving. The bread is usually cut into slices, which are lightly toasted, and the topping is made and placed on the pieces of toast afterward. These individual servings are placed on a plate or serving platter and people can pick them up and eat them quickly and easily.

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Artichoke bruschetta can also be served in a way that allows people to put their own servings together to control how the amount of topping. This is typically done with the topping prepared and served in a bowl, often with one or more spoons that are used to dish it out. Small slices of toasted bread can be served around the bowl, or on a separate platter, and people use the spoons to portion out a small amount of topping onto their toast.

In both of these serving methods, the artichoke bruschetta topping can either be prepared cold or hot. Cold preparations are typically mixed up in a bowl as the bread is toasted, and then spooned onto the pieces or served in the bowl. Hot servings of artichoke bruschetta follow a similar method, but after the initial toasting, the servings of toast are topped and placed under a broiler to melt the cheese and heat the pieces thoroughly. It is also possible to heat up the topping in a bowl and still serve it with toast, allowing people to make their own helpings, but this does not typically result in as much browning from a broiler.

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