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Under 30 Minutes

Artichoke-Parmesan Crostini

  • Prep:
  • Total Time:
  • Servings: 8
Artichoke-Parmesan Crostini

Source: Everyday Food, January/February 2006


  • 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


  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.

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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