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.
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.
MARINATED ARTICHOKE HEARTS WITH GREEN OLIVES AND MOZZARELLA
Creamy mozzarella meets piquant green olives and rich artichoke hearts in this gorgeous vegetarian antipasto. Serve with bread-and maybe with glasses of aperitivi on the patio, you'll feel like you're in Italy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Fit a large pot with a steamer rack; add water until it reaches just below rack. Place artichokes in steamer, stem-sides up. (If necessary to fit, trim top third from each with a serrated knife.) Cover and bring to a boil, then reduce heat to medium and steam, adding more water as needed, until the tip of a knife slides in and out of stems easily, 30 to 35 minutes. Remove artichokes; when cool enough to handle, remove leaves and reserve for another use. Scoop out and discard chokes. Cut hearts into halves or quarters.
- Combine oil, peppercorns, thyme sprigs, lemon zest, garlic, and 1 teaspoon kosher salt in a small saucepan over medium-high heat. Cook until bubbles form around edges; remove from heat. Stir in lemon juice, then artichoke hearts; let stand, tossing occasionally, until cool, about 30 minutes. Stir in olives. (Dish can be made to this point and refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
- Preheat oven to 450 degrees. Brush cut sides of bread with oil; season with kosher salt and pepper. Place on a baking sheet; toast until golden brown on edges, about 8 minutes.
- Arrange artichoke mixture on a platter with cheese. Garnish with thyme sprigs and flowers, sprinkle with Hawaiian or kosher salt, drizzle generously with oil, and serve with toast.
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 AND OLIVE CROSTINI
Categories Olive Appetizer Broil Cocktail Party Quick & Easy Artichoke Gourmet
Yield Makes 4 servings or 12 hors d'oeuvres
Number Of Ingredients 6
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.
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
MORTADELLA AND MARINATED ARTICHOKE TARTINES
A standby meat at Italian delis everywhere, mortadella tries on a more sophisticated fit in this elegant open-faced sandwich known as a tartine. Marinated artichokes, arugula, and shaved Parmesan bring texture and acidity to every bite, and a shmear of creamy ricotta over the crusty bread keeps everything in place.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Preheat broiler, with a rack 6 inches from heating element. In a bowl, stir together ricotta, Parmigiano, and oil; season generously with salt and pepper. Divide evenly among bread slices, spreading almost to edges but leaving a 1/4-inch border.
- Transfer to a rimmed baking sheet. Broil until cheese mixture is bubbly and browned in places, 3 to 4 minutes. Let cool slightly, about 1 minute.
- Top cheese toasts evenly with mortadella, artichoke hearts, arugula, and shaved Parmigiano. Lightly drizzle with oil, season with pepper, and serve immediately.
More about "mortadella artichoke heart and olive crostini food"
ARTICHOKE HEART CROSTINI | THE ORGANIC KITCHEN BLOG …
From theorganickitchen.org
CROSTINI AND BRUSCHETTA APPETIZER RECIPES - MARTHA STEWART
From marthastewart.com
EASY OLIVE ARTICHOKE CROSTINI | VANILLA AND BEAN
From vanillaandbean.com
CHEESY ARTICHOKE CROSTINI | LOVE AND OLIVE OIL
From loveandoliveoil.com
PUREED ARTICHOKE CROSTINI WITH LIME SALT - FOOD NETWORK CANADA
From foodnetwork.ca
BEST ARTICHOKE HEART AND CHOPPED OLIVE CROSTINI RECIPES
From alicerecipes.com
MORTADELLA, ARTICHOKE-HEART, AND OLIVE CROSTINI | PUNCHFORK
From punchfork.com
MORTADELLA, ARTICHOKE-HEART, AND OLIVE CROSTINI
From thedelightfulplates.com
ARTICHOKE HEART AND CHOPPED OLIVE CROSTINI - YUM TASTE
From yumtaste.com
MORTADELLA, ARTICHOKE-HEART, AND OLIVE CROSTINI RECIPE - EAT YOUR …
From eatyourbooks.com
MORTADELLA, ARTICHOKE-HEART, AND OLIVE CROSTINI RECIPE - PINTEREST
From pinterest.ca
MORTADELLA, ARTICHOKE-HEART, AND OLIVE CROSTINI
From mealplannerpro.com
MORTADELLA, ARTICHOKE-HEART, AND OLIVE CROSTINI | RECIPE | CROSTINI ...
From pinterest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
WHAT IS MORTADELLA? | TASTE
From tastecooking.com
MORTADELLA AND ARTICHOKE PIZZA - FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love