Creamy artichoke bruschetta and Louisiana Friday night around here

First off…TGIF ya’ll. Thank God it’s Friday!!! It seems each week I am increasingly eager to get to Friday. There is just something about Friday. Today has been a tad bit gloomy and overcast. It has rained some with a little bit of sunshine mixed in. It’s been a busy week for us and I am just ready for whatever downtime I can get. Trust me, my expectations are low. I am nothing if not realistic. But the weekends have to bring some relief from the harried pace our weeks seem to take on, right? Just nod and back away slowly friends. There is something about Friday, isn’t there? Makes you want to party, celebrate, bow to the weekend Gods. And celebrate we shall. Today, I picked up 7 kids in the carpool line. Yeah…7. It was like trying to fit clowns into a clown car. My life is literally comparable to a circus and I am the ringmaster. It’s an incredibly funny and fitting comparison. So I loaded up my mini van aka swagger wagon with kiddos and backpacks and I toted them home. And then I decided since it was a Friday during Lent, it was overcast and we had a house full of kids that I needed to whip up something creamy and meatless and uber fantastic. That makes total sense, right? Exactly. This creamy artichoke bruschetta recipe that I found on http://www.thecookierookie.com fit that bill. Not only was it a cinch to whip up, it was a hit amongst my fellow circus people. They enjoyed it. The flavors just explode in your mouth. The creamy texture of the topping mixed with the crispness of the bread is simply heaven. It’s a perfect Friday night treat that lets you know the weekend has arrived…pop the top on that Angry Orchard Apple ginger beer or you know…whatever beverage you want.(clears throat) I just chose a beverage at random. Lol. This appetizer, that can totally hold its own as a meal in my book, is a perfect little treat to celebrate the weekend. It’s good to savor that. Hold on to the weekend and make it count ya’ll.

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party like its Mardi Gras ya’ll!! That is how we roll in our circus.

Creamy Artichoke Bruschetta

serves about 10

stuff you need~

1 load French bread, cut into slices
Olive oil
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
1/4 cup mayonnaise
1 (14 ounce) can marinated artichoke hearts, chopped
1/2 cup grated Parmesan (aka what we call shaky cheese…idk)
1/2 cup shredded Parmesan
2 cloves garlic, minced
1/2 cup shredded mozzarella cheese
1/2 teaspoon garlic salt
1 tablespoon parsley flakes

what to do with the stuff~

Preheat your oven to 350 degrees. Place your bread slices on a foil lined baking sheet. Brush with olive oil.

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Bake in the preheated oven for about 8-10 minutes or until bread is nice and crispy.

Meanwhile, mix together all of the ingredients except the mozzarella in your standing mixer or with an electric mixer.

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Spread a generous amount of this mixture over each piece of toasted bread.

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Sprinkle the mozzarella cheese over each piece of toast. Pop it into the oven for about 15- 20 minutes or until the cheese is bubbly and has little browned spots on it. So seriously devilishly delicious. It’s a party for your mouth ya’ll.

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my lovely taste testers approve and rate it totes delish.

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you want a piece don’t you?

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