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
- 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.
- Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
- Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.
Made this as an appetizer for Valentines dinner. It was delicious. My husband and father inlaw loved it. Wouldn't change a thing.
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.
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.
Would adding a little olive oil do the trick?
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.
i thought that this was missing something. i even tried it with sourcream and mayonaisse and it just had a weird texture..
As writen, it's rather dry although has beautiful flavor. Needs an addition of sour cream or mayonnaise to moisten and hold for serving.
can add mayo and mozz for real dip effect.