Artichoke-Parmesan Crostini

Name: Artichoke-Parmesan Crostini
Prep time: 15 min
Total time: 15 min
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

422 Ratings
8 Reviews

This is a scrumptious appetizer for a weekend dinner.

Everyday Food, January/February 2006

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Recipe Summary

total:

15 mins

prep:

15 mins

Servings:

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

Step 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.

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Step 2
Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
Step 3
Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

Reviews (8)

422 Ratings

5 star values: 51
4 star values: 83
3 star values: 181
2 star values: 92
1 star values: 15

Martha Stewart Member

02/13/2013

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

Martha Stewart Member

08/19/2012

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.

Martha Stewart Member

05/01/2010

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.

Martha Stewart Member

02/10/2009

Would adding a little olive oil do the trick?

Martha Stewart Member

12/16/2008

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.

Martha Stewart Member

07/01/2008

i thought that this was missing something. i even tried it with sourcream and mayonaisse and it just had a weird texture..

Martha Stewart Member

01/01/2008

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

Martha Stewart Member

12/21/2007

can add mayo and mozz for real dip effect.

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Artichoke-Parmesan Crostini

Gallery

Recipe Summary

Ingredients

Directions

Reviews (8)

All Reviews for Artichoke-Parmesan Crostini

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Artichoke-Parmesan Crostini

Gallery

Recipe Summary

Ingredients

Directions

Reviews (8)

All Reviews for Artichoke-Parmesan Crostini