Warm and gooey cheese toast is made even tastier with roasted garlic and tangy marinated artichokes. Garlic Artichoke Bread is perfect for your next party!
Welcome to Freaky Friday Summer Edition 2016! I am making Loaded Artichoke Garlic Bread from Lori and Heather who blog great recipes and posts about over at “Who Needs A Cape?“
Freaky Friday is a secret blog hop. Don’t you just love secrets? Each participant is randomly assigned another blogger in the group, we pick a recipe from their blog, and make it.
Who Needs A Cape? is a great place to look for recipes.
I feel like Heather and I are kindred spirits as she loves to watch Housewives shows on Bravo Tv and her superpower is making vodka disappear.
I am currently building up my superpowers and starting with a wine disappearing power. After wine, I will try amaretto.
Lori is like my big sister in that she loves the beach, 80’s power ballads, and has a crazy household. I am made to hang with these girls and their crazy lives! After you meet them you will be too!
One of my favorite appetizers that they make is a Loaded Artichoke Garlic Bread. I love a bread appetizer that is filling, full of flavor, and one that you can eat with your hands.
Appetizers should be tasty and easy to eat so I can hold a piece of bread in one hand and my drink in the other. Especially if I am hoping to make my drink vanish!
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Warm and gooey-check.
Everything on my must-have list checked off.
I must make this now!
Just check out these warm and buttery marinated artichoke hearts and roasted garlic getting all cozy in the pan.
Next, I add all the cheese and the sour cream to make it even gooier!
Once the garlic-cheese-artichoke mixture is complete, just slather the goodness on the toasted slider buns. I scooped about 1 and 1/2 tablespoons onto each one.
The cheesy goodness that is the mixture was enough to generously cover all 16 slider halves.
Broil it for 3 minutes or until brown and bubbly and your garlic artichoke cheese toast is ready for eating!
The best part of this bread is the roasted garlic. It has a sweet, nutty, and rich flavor that sneaks up on you from the background. It is a subtle flavor that stays with you and rounds out all the other flavors.
For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)
Check out that cheese pull!! These warm and comforting garlic artichoke cheese toasts are perfect for your next party and are easy enough to eat with one hand, leaving your other hand free for other things!
Check out these other great appetizers from Lori and Heather over at Who Needs A Cape that will make you the star of the next get together. Red, White, and Blue bites for your 4th of July party and Amazing Flatbread that has apples, caramelized onions, and blue cheese!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These Garlic Artichoke Cheese Toasts are a great way to use up leftover slider buns and even hamburger or hot dog buns!
MORE EASY PARTY FOODS
Garlic Artichoke Cheese Toasts
Warm and gooey cheese toast is made even tastier with roasted garlic and tangy marinated artichokes.
- 8 slider buns
- 4 tablespoons butter
- 1 cup marinated artichoke hearts
- 2 tablespoons roasted garlic
- 1/2 cup sour cream
- 1/2 cup sharp cheddar cheese (shredded)
- 1/2 cup mozzarella cheese (shredded)
- 1/2 cup parmesan cheese (shredded)
Toast the slider buns
- Preheat oven to 375F.
- Slice open the buns and toast on a baking sheet for 5 minutes.
- Remove from the oven and cool a little bit.
Make the garlic artichoke toast topping
- In a skillet, melt the butter over low heat.
- Add the garlic and stir to combine.
- Add the artichoke hearts and let cook for 3 minutes.
- Add the cheeses and sour cream to the pan.
- Stir together until all the cheese is melted.
- Remove the garlic artichoke mixture from the heat.
Assemble the garlic artichoke toasts
- Turn oven to broil.
- Spread the cheese mixture equally over the toasts.
- Broil for 5 minutes or until the cheese is bubbly and starts to brown a little.
- Remove the toasts from the oven and cool for 2-3 minutes.
- Place on a serving platter and serve with sliced meats, olive tapenade, or pickled onions!
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 49mgSodium: 311mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 8g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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Sunday 17th of July 2016
I like this recipe, wish I had some in front of me now to go with my glass of wine. The flavor combo is perfect.
Monday 18th of July 2016
Thanks Celeste!! They are great for Friday nights with wine. Or any night!
Thursday 14th of July 2016
When do you add artichokes? I missed it in the recipe.
Friday 15th of July 2016
No you didn't miss it. I completely left it out. Sorry. When I start writing I already have made it a few times and about 100 times in my head too. Sometimes I leave out a sentence. So sorry for that. You add them with the garlic. I have revised the recipe. I hope you enjoy it! Thanks for being a reader!
Wednesday 13th of July 2016
This looks insanely delicious and I'm not even a huge artichoke fan! One thing though... it's obvious from the pictures, but the instructions don't say a thing about when to use the artichokes ;) Just wanted to point that out! Can't wait to make these though!
Monday 18th of July 2016
Someone else mentioned that. I changed the recipe to reflect that. Thanks for the heads up and I hope you like them!
Friday 8th of July 2016
That looks really delicious.
Saturday 9th of July 2016
Kevin | Keviniscooking
Friday 8th of July 2016
Methinks this would go lovely on the English muffins I have or some flatbreads. LOVE finger, food and appetizers like this! Thanks!