Grilled Artichoke And Spinach Pesto Crostini Food

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.

GOAT CHEESE-PESTO CROSTINI

Steps:

• In a small bowl, combine the oil, pesto and Parmesan cheese. Place bread slices on an ungreased baking sheet; brush with pesto mixture. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. , Combine goat cheese and arugula; spread over bread. Sprinkle with bacon and pine nuts.

SPINACH ARTICHOKE CROSTINI

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.

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.

SPINACH AND PARMESAN CROSTINI

Steps:

• Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
• Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
• Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.

GRILLED ARTICHOKE AND SPINACH DIP WITH PITA WEDGES

Steps:

• To make the dip:
• Drain artichoke hearts and place on skewers.
• Brush with olive oil and season with salt and pepper.
• Grill over direct medium heat until golden brown, about 6 minutes, turning once halfway through grilling time.
• In a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil.
• Rough chop the artichokes and add to garlic mixture.
• Add the spinach.
• Fold in cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper.
• Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
• Heat over medium to low heat for 20 to 25 minutes until dip is heated through.
• For the pita:.
• 8 pita rounds.
• Olive oil.
• Salt and pepper.
• To make the pita:
• Brush pita rounds with olive oil and season with salt and pepper.
• Grill briefly over direct heat to warm, about 1 to 2 minutes.
• Cut into wedges.
• Garnish the dip with sour cream and chopped fresh tomato, if desired.
• Serve with the pita wedges.

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.

GRILLED ARTICHOKE AND SPINACH PESTO CROSTINI RECIPE

Steps:

• 1. In a food processor, combine artichokes, spinach, tomato (if using), walnuts, lemon zest & juice, garlic, and Parmesan. Pulse to finely chop all ingredients, stopping a few times to scrape down the sides. Then, with machine running, drizzle in olive oil. Season pesto to taste with salt & pepper. 2. Place a grill pan on medium-high heat or preheat a gas or charcoal grill. Drizzle ciabatta slices with olive oil. Grill until toasted, about 5 minutes. 3. Spread artichoke pesto over toasted ciabatta & serve.