OLIVE ARTICHOKE CROSTINI RECIPE
Garlicky, toasty, salty and fresh, Olive Artichoke Crostini makes a welcomed, lighter, appetizer at the party. vegetarian w/ vegan option
Provided by Traci York | Vanilla And Bean
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Line sheet pan with parchment paper.
- In a food processor, add the artichokes to the bowl and pulse until finely chopped, not pureed. Pour into a large mixing bowl.
- Add the garlic, olives, capers and 1/3 C parsley to the food processor bowl. Pulse until finely chopped, about the same size as the artichokes. Pour into the large mixing bowl with the artichokes.
- In a small bowl, whip the lemon juice and olive oil into an emulsion. Pour over the artichoke mixture. Add the sea salt, adjust to taste. If using pepper flakes, add them now. Mix well.
- Cut the baguette into 1/2" pieces on the bias. Brush each piece with olive oil. Bake crostini until toasty and golden, about 8-10 minutes, turning the toasts over 1/2 way through baking. Spread artichoke mixture on top of each piece and garnish with optional parmesan cheese, the remaining parsley and a light pinch of sea salt.
- Store in a lidded container for up to two weeks in the refrigerator.
Nutrition Facts : Calories 338 kcal, Carbohydrate 27 g, Protein 7 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 1256 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
CHEESY ARTICHOKE CROSTINI
Provided by Trisha Yearwood
Categories appetizer
Time 30m
Yield 16 crostini (8 servings)
Number Of Ingredients 8
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.
ARTICHOKE AND BEAN CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 49m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
- Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
- On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
- In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.
ARTICHOKE-PARMESAN CROSTINI
This is a scrumptious appetizer for a weekend dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 15m
Number Of Ingredients 6
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.
CROSTINI OF ARTICHOKES & CHIVES
A sophisticated starter that takes just minutes to put together
Provided by Orlando Murrin
Categories Starter
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 174 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium
ARTICHOKE HEART AND CHOPPED OLIVE CROSTINI
Simple and easy, these lightly toasted bread slices are topped with the wonderful flavor of marinated artichoke hearts and chopped black olives.
Provided by Charles
Categories Olive Appetizers
Time 30m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange bread slices in a single layer on a baking sheet and brush tops with 3 tablespoons extra-virgin olive oil.
- Bake in preheated oven until crisp, 8 to 10 minutes.
- Combine artichoke hearts, olives, tomato, onion, 1 tablespoon extra-virgin olive oil, and 1/4 cup Parmesan cheese together in a bowl.
- Spoon artichoke mixture onto the toasted bread slices. Sprinkle with remaining 1/4 cup Parmesan cheese.
- Return bread slices to the oven; bake until artichoke mixture is heated through and Parmesan cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 10.5 g, Cholesterol 2.3 mg, Fat 5.8 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 224.7 mg, Sugar 0.6 g
ARTICHOKE CROSTINI
Make and share this Artichoke Crostini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
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.
ARTICHOKE BRUSCHETTA
This artichoke bruschetta recipe is reminiscent of the hot artichoke dips served in restaurants. It comes together quickly and can easily be doubled or tripled.-Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture. , Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.
Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 122mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ARTICHOKE HEARTS GRATIN
This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.
Provided by Chef John
Categories Appetizers and Snacks Vegetable
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
- Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
- Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 6.3 g, Cholesterol 4.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 267.6 mg, Sugar 0.3 g
MORTADELLA, ARTICHOKE-HEART, AND OLIVE CROSTINI
Who needs bacon? These crostini pop are salty, meaty, and altogether irresistible.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat broiler with rack 4 inches below heating element. Sprinkle anchovies with 1/2 teaspoon salt; crush into a paste using the side of a knife.
- Transfer anchovy paste to a small saucepan; add oil and heat over medium, stirring frequently, until paste dissolves, 2 to 3 minutes.
- Brush 1/3 cup oil mixture evenly on both sides of bread slices; spread in a single layer on a baking sheet. Broil, flipping once halfway through, until bread is crisp and golden in places, 2 to3 minutes total.
- Toss artichokes with remaining oil mixture. Top each toast with a slice of mortadella, an artichoke wedge, and an olive slice. Drizzle with more oil; serve.
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