Suzs Artichoke Canapes Food

MINI CROSTINI WITH GOAT'S CHEESE & ARTICHOKES

Mini crostini with goat's cheese & artichokes image

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

Ingredients

4 slices of white or sourdough bread
a small log (125g) of goat's cheese (you won't use it all)
8 grilled artichoke hearts , from a jar
a small jar of pesto
0.5 packet of rocket leaf

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

ARTICHOKE PARMESAN CANAPES

Artichoke Parmesan Canapes image

Make and share this Artichoke Parmesan Canapes recipe from Food.com.

Provided by Vicki in CT

Categories Spreads

Time 12m

Yield 5 dozen

Number Of Ingredients 5

Ingredients

8 1/2 ounces artichoke hearts, drained and diced
1 cup mayonnaise
1 tablespoon grated onion, and their juices
2/3 cup parmesan cheese, freshly grated
hearty bread, toasted on one side and cut into 5 dozen cu outs

Steps:

Combine artichoke hearts, mayo, onion, and 1/3 of cheese. Combine until well mixed.
Spread mixture on untoasted sides of bread cutouts. Sprinkle lightly with remaining cheese.
Broil until bubbly.

Nutrition Facts : Calories 265.7, Fat 19.6, SaturatedFat 4.6, Cholesterol 24, Sodium 697.7, Carbohydrate 17.4, Fiber 2.6, Sugar 3.7, Protein 7.2

THREE CHEESE ARTICHOKE & SPINACH DIP

Three Cheese Artichoke & Spinach Dip image

Grated Parm, shredded mozzarella, cream cheese, mayo and butter make this dip as decadent as it gets. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 4 cups dip.

Number Of Ingredients 15

Ingredients

1 package (16 ounces) frozen bread dough dinner rolls, thawed
6 tablespoons butter
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
DIP:
1 tablespoon butter
1 cup chopped fresh mushrooms
2 garlic cloves, minced
1-1/2 cups mayonnaise
1 package (8 ounces) cream cheese, softened
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped sweet red pepper

Steps:

Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.

Nutrition Facts : Calories 359 calories, Fat 29g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 526mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.