PUREED ARTICHOKE CROSTINI WITH LIME SALT
Provided by Valerie Bertinelli
Categories appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 14
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.
THREE CHEESE CROSTINI APPETIZER
Steps:
- Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.
- In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.
- While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.
- Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven.
- To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate 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.
MINI CROSTINI WITH GOAT'S CHEESE & ARTICHOKES
Bite-sized pieces of crispy toast topped with cheese, artichokes and pesto make attractive canapés for a party or buffet spread
Provided by Jennifer Joyce
Categories Buffet, Canapes, Starter
Time 20m
Yield Makes 16
Number Of Ingredients 5
Steps:
- Cut the crusts off the bread. Cut diagonally in half, then cut each piece into 2 triangles. Press them into a mini muffin tin and brush with a little oil. Bake at 200C/180C fan/gas 6 for 7 mins or until golden. Leave to cool completely. Top each one with a piece of goat's cheese, half an artichoke heart and 1 tsp pesto. Scatter over some rocket and serve.
Nutrition Facts : Calories 88 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
CHEESY ARTICHOKE DIP
Loads of cheese and artichoke flavor make this dip a favorite. Serve hot from the oven with white tortilla chips, and don't expect any leftovers!
Provided by Leanne Hockenberry
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 40m
Yield 32
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
- Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 2.6 g, Cholesterol 9.8 mg, Fat 7.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 265.3 mg, Sugar 0.3 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.
CHEEZY ARTICHOKE CROSTINI
This is an appetizer I made for Mother's Day this year. I used as a base, the cashew cream recipe from Color Me Vegan, and then added some extra garlic and nutritional yeast to give it a bit more cheezy artichoke dip flavor. prep. time includes the time it takes to soak the raw cashews overnight.
Provided by Kozmic Blues
Categories Spreads
Time 12h10m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 517.5, Fat 12.2, SaturatedFat 2.5, Sodium 735, Carbohydrate 85, Fiber 7, Sugar 5, Protein 20.1
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 CROSTINI WITH WILD MUSHROOMS
It's always great to impress someone special with great hors d'oeuvres. My favorite is this healthy crostini-one of my favorites-with an artichoke purée, plenty of fresh mushrooms, and a little horseradish for an extra kick. It's a delicious, savory little bite that is satisfying but won't fill you up.
Provided by Chad Sarno
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Artichoke Purée: Lightly toast pine nuts in a dry saute pan over medium-low heat until golden. If using jarred baby artichoke hearts, strain and rinse well. Using a food processor, pulse all ingredients except parsley and thyme to a coarse puree, stirring as needed. Season to taste with salt and pepper, and fold in fresh herbs. Set aside.
- Sautéed Wild Mushrooms: Place a large saute pan over medium heat. Add the minced shallot, tossing until translucent, slightly golden, and beginning to stick. Add the mushrooms, and a splash of the vegetable stock to deglaze. Add another splash of vegetable stock when the first stock addition reduces and the mushrooms begin to stick, being careful not to let it burn. Stir in fresh herbs and season with salt and pepper. Saute until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes.Meanwhile, slice the baguette on the bias into slices. Lightly grease a hot griddle pan and grill lightly on both sides.
- To assemble, lay out crostini and on each place about 1 to 2 tablespoons of the artichoke puree. Top with sauteed mushrooms and finish with fresh horseradish root, shaved fine using a microplane zester, and drizzle with truffle oil if desired.
ARTICHOKE-PARMESAN CROSTINI
Make and share this Artichoke-Parmesan Crostini recipe from Food.com.
Provided by Chris from Kansas
Categories Spreads
Time 30m
Yield 44 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1276.3, Fat 16.1, SaturatedFat 3.6, Cholesterol 3.9, Sodium 2848.3, Carbohydrate 237.2, Fiber 14.1, Sugar 1.6, Protein 41.2
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 CROSTINI
"This appetizer is wonderful when vine-ripened tomatoes and fresh basil are at their best," Janne Rowe writes from Wichita, Kansas. "It's easily doubled for large get-togethers."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 appetizers.
Number Of Ingredients 7
Steps:
- Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with cooking spray. Bake at 325° for 7-10 minutes or until crisp. Cool on a wire rack. , In a large bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices.
Nutrition Facts : Fat 3 g fat (trace saturated fat), Cholesterol 0 cholesterol, Sodium 314 mg sodium, Carbohydrate 17 g carbohydrate, Fiber 2 g fiber, Protein 3 g protein. Diabetic Exchanges
SPINACH ARTICHOKE CROSTINI
This is so quick to put together, and it always disappears just as quickly! I use a whole wheat baguette when I can get it, but white works just as well. This is also nice with a bit of olive oil drizzled over. I modified this recipe from one I found on another site.
Provided by Vino Girl
Categories Lunch/Snacks
Time 17m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven broiler.
- Slice bread on a diagonal about 1/3" thick and place on a large cookie sheet.
- In a medium bowl, combine artichoke hearts, cheese, onion, spinach, tomato, and mayonnaise.
- Spread the artichoke mixture evenly on the baguette slices.
- Sprinkle on garlic, pepper, and salt if desired.
- Place in oven and broil for about 2 minutes, or until artichoke mixture is melted and lightly browned.
Nutrition Facts : Calories 599.3, Fat 39.6, SaturatedFat 12.5, Cholesterol 70.2, Sodium 1567.1, Carbohydrate 38.1, Fiber 12.2, Sugar 9.5, Protein 28
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