Artichoke-Parmesan Crostini Recipe | Cooking | How To | Martha Stewart Recipes

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Artichoke-Parmesan Crostini

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    Everyday Food, January/February 2006
    • Prep Time 15 minutes
    • Total Time 15 minutes
    • Yield Makes 8
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    Ingredients

    • 8 slices (1/4 inch thick) baguette
    • 2 tablespoons olive oil
    • Coarse salt and ground pepper
    • 1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
    • 1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
    • 1 tablespoon chopped fresh parsley

    Directions

    1. Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
    2. Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
    3. Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

    Recipe Reviews

    Reviews (8)

    • Meggarski
      13 Feb, 2013

      Made this as an appetizer for Valentines dinner. It was delicious. My husband and father inlaw loved it. Wouldn't change a thing.
    • Kate2B
      19 Aug, 2012

      For a 13 y.o.'s afternoon birthday BBQ, I needed something to serve the adults. I made a variety of Crostini topped with this artichoke-parmesan recipe as well as eggplant and olive tapenades. Colorfully arranged on large platters, they were safe to serve in the summer heat. Everyone loved them - not a single slice was left over.
    • carabau
      1 May, 2010

      I prefer to pulse the artichoke in a food processor, quickly with the oil , parmesan.parsley and seasonings. Then top with additional parmesan. Much better texture.
    • brwneyemoonbeam
      10 Feb, 2009

      Would adding a little olive oil do the trick?
    • cook101
      16 Dec, 2008

      I was worried about them being too dry as well, but my guests love them. They're a nice easy addition when everything else I'm serving is loaded with mayo and sour cream.
    • theirishwizard
      1 Jul, 2008

      i thought that this was missing something. i even tried it with sourcream and mayonaisse and it just had a weird texture..
    • SoireeChef
      1 Jan, 2008

      As writen, it's rather dry although has beautiful flavor. Needs an addition of sour cream or mayonnaise to moisten and hold for serving.
    • marianmkurtz
      21 Dec, 2007

      can add mayo and mozz for real dip effect.

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