Amazing Artichoke Toasts Food

WARM AND CHEESY ARTICHOKE DIP WITH TOAST

Steps:

• Preheat the oven to 375 degrees F.
• Combine the artichoke hearts, mayonnaise, Parmesan, parsley, a small pinch of salt and lots of pepper in a mixing bowl. Fold it all together to combine, then transfer to a small baking dish or oven-safe serving bowl. Top with the breadcrumbs and cover with aluminum foil.
• Bake until golden and bubbly, 30 minutes.
• Meanwhile, arrange the baguette slices on a baking sheet and toast in the oven for 3 or 4 minutes.
• Allow the dip to cool slightly. Serve with the toasts.

ARTICHOKE TOASTS

Steps:

• In a large bowl, combine the artichokes, lemon juice, olive oil, pepper, salt, parsley, coriander seeds, and hot sauce; mix well. Refrigerate and marinate overnight.
• Preheat the oven broiler and spread the bread slices onto a baking sheet. Broil the bread slices until they are toasted. Spread the sliced bread generously with Garlic Aioli, top with a marinated artichoke, a strip of red pepper, and then sprinkle with basil. Serve immediately.
• In a blender or food processor, combine the eggs, chili-garlic sauce, lemon juice, and garlic. Pulse until well mixed, and then slowly pour in the olive oil and continue processing until the mixture is thick and creamy. Season, to taste, with salt.

ARTICHOKE TOASTS

Steps:

• In a large bowl, mix artichoke hearts, onions, Parmesan and mayonnaise.
• Cover and refrigerate at least 1 hour to blend flavors Spread about 1 tablespoon on each rye bread slice.
• Place slices on a cookie sheet; broil until the artichoke spread bubbles and browns.
• Serve warm.

CHEESY ARTICHOKE TOASTS

Steps:

• Heat broiler. Broil bread slices until crisp, 1 to 2 minutes per side. Transfer to a baking sheet and reduce oven temperature to 425°F.
• In a medium bowl, combine artichokes, garlic, Parmesan, Gruyère, sour cream, lemon zest, and 1/4 teaspoon each salt and pepper. Spoon on toasts and sprinkle with panko. Bake until golden brown and cheese is melted, 8 to 10 minutes. Sprinkle with chopped parsley, if desired.
• Meanwhile, in a bowl, toss arugula with oil, lemon juice, and pinch each salt and pepper. Serve with toasts.

ARTICHOKE BITES

Steps:

• Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.
• Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
• Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.
• Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.

BAKED SPINACH AND ARTICHOKE TOASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
• Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
• Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
• Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
• Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
• Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.

ARTICHOKE AND CRAB TOASTS

Steps:

• Preheat oven to 375F degrees.
• Chop artichokes.
• Combine arichokes with crab, mayonnaise, onions, and cheese.
• Split each English muffin in half, and spread the mixture on the cut side of the split muffins.
• Cut each of the muffin halves into quarters; arrange the muffin triangles on a baking sheet.
• Bake for 12 minutes, or until golden brown.
• Serve hot.
• (The flavor is good at room temp, also.).

ARTICHOKE RYE TOASTS

Steps:

• Place the bread on ungreased baking sheets; spritz with butter-flavored spray. In a small bowl, combine the artichokes, cheeses and cayenne. In another bowl, beat egg whites until stiff; fold into artichoke mixture. , Spread over bread; sprinkle with paprika. Bake at 400° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

ARTICHOKE & MUSHROOM TOASTS

Steps:

• Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted., In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside., Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese., Bake at 350° for 4-6 minutes or until cheese is melted.

AMAZING ARTICHOKE TOASTS

Steps:

• In a large bowl, combine the artichokes, lemon juice, olive oil, pepper, salt, parsley, coriander seeds, and hot sauce; mix well. Refrigerate and marinate overnight.
• Preheat the oven broiler and place the bread slices on a baking sheet. Broil the bread slices until they are toasted. Spread the sliced bread generously with the Garlic Aioli, top with a marinated artichoke, a strip of red pepper, and then sprinkle with basil. Serve immediately.
• Garlic Aioli:.
• In a blender or food processor, combine the eggs, chili-garlic sauce, lemon juice, and garlic. Pulse until well mixed, and then slowly pour in the olive oil and continue processing until the mixture is thick and creamy. Season, to taste, with salt.