Cheesy Artichoke Toasts


This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.

Life has gotten pretty hectic recently. With the kids both in school – Lydia full-time and Bryce two days a week – Richard working super hard, my always crazy work schedule, enjoying fall festivities with friends, and our new adventure (trying to move), things feel quite chaotic in my house. This means something has to be simplified! One way to simplify things is to make meal-planning easier. We try to keep a good stash of good breakfast foods that can be quickly prepared. I’ve gotten down a solid formula for making the kids’ lunches in the morning – one to two proteins, a fruit or vegetable, one packaged snack (like cheese crackers or pretzels), and a dessert. Most days, the kids are happy to report back that they have eaten all of their lunch. And then there’s dinner. I love to cook big elaborate dinners for my family, but that just isn’t very realistic right now. Instead, I have been working on semi-homemade meals, one already-prepared component and one easy-to-make from-scratch component. Yesterday? Progresso® Traditional Italian Wedding Soup with Cheesy Artichoke Toasts.

soup and bread

Progresso® Traditional Italian Wedding Soup is great for those times you’re in the mood for some classic comfort food. The combination of mini meatballs, vegetables, and pasta is hearty and satisfying. It’s perfect for the cooler weather ahead. And these Cheesy Artichoke Toasts can be prepared in just minutes. I prepared the toasts while Richard was at work, and when he got home, he immediately ate four of them. They are just that delicious! Check out the recipe below.

artichoke toastsIngredients:

  • 1 loaf French bread
  • 1 can artichoke hearts
  • 1 cup shredded mozzarella cheese
  • 1 cup mayonnaise
  • 1 cup cream cheese
  • 1/4 cup grated parmesan cheese
  • 2 cloves garlic, crushed
  • 1/4 cup chopped Italian parsley
  • olive oil


Begin by slicing your French bread on an angle (to increase the surface area and make it look fancy) and brush it with olive oil. Place it under the broiler or in a toaster oven for just a few minutes until the edges get a dark toast and the center looks golden brown. Open the can of artichoke hearts, drain and rinse them, and roughly chop them. In a large bowl, combine the artichoke hearts, shredded mozzarella cheese, mayonnaise, cream cheese, grated parmesan cheese, crushed garlic, and chopped Italian parsley.

toasted bread

When the bread has been toasted, top each one with a heaping tablespoon of the cheesy artichoke mixture. Place the toasts under the broiler a second time just until the cheeses begin to melt and brown just a touch at the surface. Serve your Progresso Traditional Wedding Soup with this delicious Cheesy Artichoke Bread for an easy mid-week meal. Dip the toasts in the warm soup broth for the perfect bite!

Progresso Soup and Artichoke Toast

Progresso® soups are available at Walmart down the ‘ready to eat’ soup aisle. Choose from Traditional, Light, or Rich & Hearty varieties. Whether you are in the mood for chicken noodle or clam chowder, Progresso® has you covered! Progresso® is made with fresh ingredients you can feel good about giving to your loved ones. Progresso® offers families a simple and delicious solution for turning everyday meals into restaurant-inspired pairings, like Italian Wedding Soup and Cheesy Artichoke Toasts.

Progresso at Walmart

What is your favorite easy-to-prepare mid-week meal?

Cheesy Artichoke Toast

This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.

About Carrie Wells, Ed.D.

Dr. Carrie Wells is a college instructor, blogger, wife, and work-at-home mother to two children, Lydia {age 8} and Bryce {age 6}. Carrie earned her doctorate in Special Education in 2008. After becoming a mother in 2009, Carrie began blogging as Huppie Mama to share her passions for cooking, crafting, beautifying, and her family. In 2016, she rebranded as Our Potluck Family, and her husband Richard became a regular contributor.

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