Artichoke Feta Crostini Food

ARTICHOKE-PARMESAN CROSTINI

Steps:

• 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.

PUREED ARTICHOKE CROSTINI WITH LIME SALT

Steps:

• Heat the oil in a medium saute pan over medium heat. Add the artichokes, spinach, chopped garlic and 1 teaspoon of the lemon juice and saute until the spinach begins to wilt and the garlic becomes fragrant, 5 to 7 minutes. Remove from the heat and transfer to a food processor. Add the Parmigiano-Reggiano, feta, parsley and the remaining 2 tablespoons lemon juice and pulse until smooth. Add the kosher salt and season to taste with pepper.
• In a small bowl, combine the sea salt flakes and lime zest with your fingers. Set aside.
• Rub the remaining whole garlic clove onto one side of each slice of bread. Divide the artichoke mixture equally among the slices, place on a platter and serve; or, spoon into a serving bowl and serve with the bread slices on the side. Garnish with the radishes and lime salt.

ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI

Steps:

• For pesto:
• Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For salad:
• Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
• Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
• Serve salad with crostini.

ARTICHOKE CROSTINI

Steps:

• In a bowl, mix together artichoke hearts, green onions, 3 tablespoons Parmesan cheese, mayonnaise, salt, and pepper to taste.
• Place baguette slices on a baking sheet.
• Broil 4 to 5 inches from heat for 2 to 3 minutes on each side or until slightly browned.
• Spoon approximately 1 tablespoon artichoke mixture on each baguette slice and sprinkle with remaining cheese.
• Broil 1 to 2 minutes or until cheese is melted.

CHEESY ARTICHOKE CROSTINI

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Place the baguette slices on the lined baking sheet. Bake until starting to crisp but not totally toasted, about 5 minutes.
• In a mixing bowl, stir together the cheeses, parsley, lemon zest and anchovy paste. Spread 1 tablespoon of the mixture onto the center of each baguette slice, being sure to leave a border of clean bread surrounding the cheese (it will spread as it melts in the oven). Place an artichoke heart in the center of each and set back on the baking sheet. Sprinkle about 1/2 teaspoon of grated Parmesan over each artichoke heart.
• Bake until the Parmesan is melted, about 10 minutes. Serve warm.

CROSTINI OF ARTICHOKES & CHIVES

Steps:

• Drain the tin of artichoke hearts and put them in a food processor with a good squeeze of lemon, the crushed garlic clove, 1 tbsp of the extra virgin olive oil, the Parmesan, a good pinch of salt and plenty of black pepper. Pulse to a chunky purée, scraping down the sides once or twice. Stir in a few snipped chives. This can be made a day ahead and chilled.
• Grill 12 slices of the baguette on each side until golden, rub lightly with the cut garlic clove and brush with the rest of the extra virgin olive oil. Spread generously with artichoke mix, scatter over Parmesan shavings and remaining chives, grind over pepper and serve.

CHEEZY ARTICHOKE CROSTINI

Steps:

• Soak the cashews overnight in just enough water to completely cover them. The next day, drain and rinse the cashews, then set aside.
• In a medium sauté pan, sauté the onions in the 1 tablespoon of oil until translucent and tender, about 5 to 7 minutes.
• Place the soaked cashews, sautéed onions, miso, lemon juice, minced garlic and water into a blender and process until smooth.
• Mix in the chopped artichokes, and nutritional yeast, salt and pepper, to taste.
• In the meantime, preheat broilier to high.
• Brush the baguette slices with a light layer of olive oil and broil for 2-4 minutes, watching closely to not burn.
• Top each toasted slice with 1 tbsp of the cheezy artichoke spread then sprinkle with chives.

FETA AND ROASTED TOMATO CROSTINI

Steps:

• Heat oven to 400°F.
• Toss tomatoes and artichokes with dressing; spread onto foil-covered rimmed baking sheet.
• Place bread slices in single layer on second baking sheet.
• Bake, on separate oven racks, 15 min., turning bread after 8 min.
• Arrange cheese slices on platter. Add olives and remaining ingredients.

ARTICHOKE-PARMESAN CROSTINI

Steps:

• Preheat oven to 450 degrees.
• Stir together first 6 ingredients.
• Spread 1 tablespoon artichoke mixture on each baguette slice and place on ungreased baking sheets.
• Bake for 6 to 7 minutes or until golden brown and bubbly. Serve hot.

ARTICHOKE AND OLIVE CROSTINI

Steps:

• Preheat broiler.
• Arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil (total). Broil 4 to 6 inches from heat until golden on top, about 30 seconds. Turn toasts over and broil until golden, about 30 seconds more. Transfer toasts to a rack to cool.
• Pulse artichokes with cream in a food processor until finely chopped. Transfer mixture to a bowl and stir in salt and pepper to taste.
• Stir together olives, onion, and 1/2 tablespoon oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tablespoons oil just before serving.

ARTICHOKE-FETA CROSTINI

Steps:

• Drain and reserve marinade from Artichoke hearts.
• Mix butter and garlic. Set aside Fold together feta, green onions, tomato, oregano and minced artichokes. Add 1 T. of reserved marinade, or more if mixture is dry. Add Parmesan cheese. Lightly spread garlic butter on one side of crostini. Toast until golden.
• Top each crostini with artichoke mixture.
• Broil until golden. Let cool slightly. Slice into quarters before serving.