Crostini Of Artichokes Chives Food

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.

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.

EASY ARTICHOKE CROSTINI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place artichoke hearts in a bowl; mash with a fork. Stir in olive oil, lemon juice, salt, and pepper.
• Cut baguette into 8 slices, about 1/2-inch thick; place slices on baking sheet.
• Broil both sides until toasted, 3 to 5 minutes. Slice garlic clove in half; rub on one side of each slice. Top bread slices with artichoke spread.

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.