Artichoke Dill Crostini Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESY ARTICHOKE CROSTINI



Cheesy Artichoke Crostini image

Provided by Trisha Yearwood

Categories     appetizer

Time 30m

Yield 16 crostini (8 servings)

Number Of Ingredients 8

16 slices baguette
One 5.2-ounce container garlic and herb cheese, softened
One 4-ounce log goat cheese, softened
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon lemon zest
1 teaspoon anchovy paste
One 12-ounce jar marinated quartered artichoke hearts, drained
3 tablespoons grated Parmesan

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-PARMESAN CROSTINI



Artichoke-Parmesan Crostini image

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

8 slices (1/4 inch thick) baguette
2 tablespoons olive oil
Coarse salt and ground pepper
1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
1 tablespoon chopped fresh parsley

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.

ARTICHOKE-DILL CROSTINI



Artichoke-Dill Crostini image

This creamy, briny, crunchy bite is perfect for cocktail hour.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Yields topping for 30 crostini

Number Of Ingredients 6

Simple Crostini
2 cans (14 ounces each) artichoke hearts in water, rinsed, squeezed, to remove excess liquid, and chopped
1/3 cup light mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
Coarse salt and ground pepper

Steps:

  • In a bowl, combine artichoke hearts, mayonnaise, lemon juice, and dill; season with salt and pepper. Top crostini with topping.

ARTICHOKE AND BEAN CROSTINI



Artichoke and Bean Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 49m

Yield 4 to 6 servings

Number Of Ingredients 12

Vegetable cooking spray
4 very thin slices prosciutto
12 (1/4-inch thick) slices rustic country bread
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup grated Pecorino Romano
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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 CROSTINI



Artichoke Crostini image

"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

1 sourdough baguette (1 pound)
2 cups chopped seeded tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil
2 tablespoons olive oil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

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

EASY ARTICHOKE CROSTINI



Easy Artichoke Crostini image

A fantastic artichoke spread for crostini or baguettes that you can make in advance; it can be covered and kept at room temperature for up to 3 hours. It's always a hit at dinner parties!

Provided by Rachel

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 13m

Yield 8

Number Of Ingredients 6

4 artichoke hearts in water, drained
2 tablespoons olive oil
1 teaspoon lemon juice, or more to taste
salt and ground black pepper to taste
1 loaf French baguette
1 large clove garlic, peeled

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.

Nutrition Facts : Calories 199 calories, Carbohydrate 33.1 g, Fat 4.4 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 0.7 g, Sodium 411.6 mg, Sugar 1.5 g

OLIVE ARTICHOKE CROSTINI RECIPE



Olive Artichoke Crostini Recipe image

Garlicky, toasty, salty and fresh, Olive Artichoke Crostini makes a welcomed, lighter, appetizer at the party. vegetarian w/ vegan option

Provided by Traci York | Vanilla And Bean

Time 25m

Number Of Ingredients 11

14 oz Artichoke Hearts (canned, drained)
2-4 Cloves Garlic (your choice, peeled and rough chopped *See Note)
1/2 C Kalamata Olives (drained)
2 Tbs Capers (drained)
1/2 C Fresh Parsley (chopped, divided)
1 Tbs Fresh Lemon Juice
4 Tbs Olive Oil + 2-3 Tbs for brushing (I use California Olive Ranch)
1/4 tsp Sea Salt + a pinch for finishing
1/8 tsp Red Pepper Flakes (optional)
1/4 C Shredded Parmesan Cheese (optional)
1 Baguette

Steps:

  • Preheat oven to 350F. Line sheet pan with parchment paper.
  • In a food processor, add the artichokes to the bowl and pulse until finely chopped, not pureed. Pour into a large mixing bowl.
  • Add the garlic, olives, capers and 1/3 C parsley to the food processor bowl. Pulse until finely chopped, about the same size as the artichokes. Pour into the large mixing bowl with the artichokes.
  • In a small bowl, whip the lemon juice and olive oil into an emulsion. Pour over the artichoke mixture. Add the sea salt, adjust to taste. If using pepper flakes, add them now. Mix well.
  • Cut the baguette into 1/2" pieces on the bias. Brush each piece with olive oil. Bake crostini until toasty and golden, about 8-10 minutes, turning the toasts over 1/2 way through baking. Spread artichoke mixture on top of each piece and garnish with optional parmesan cheese, the remaining parsley and a light pinch of sea salt.
  • Store in a lidded container for up to two weeks in the refrigerator.

Nutrition Facts : Calories 338 kcal, Carbohydrate 27 g, Protein 7 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 1256 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

CROSTINI - 8 DELICIOUS WAYS!



Crostini - 8 delicious ways! image

Recipe video above. 8 fabulous Crostini topping ideas, with an emphasis festive holiday vibes! These irresistible party bites have it all: Colour, Christmas flavours, are easy to make in large batches, and are economical.The Crostini bread can be made days in advance; they stays crispy for ages!Quantity - specific for each Topping in ingredients list.

Provided by Nagi

Categories     Finger Food     Party Food

Number Of Ingredients 52

30 slices artisan type baguette or French stick (, cut 0.5cm / 1/4-inch thick on the diagonal (Note 1))
3 tbsp extra virgin olive oil
salt
1 garlic clove (, cut in half)
350g/ 12 oz baby bocconcini ((small ones), cut into 8 (Note 2))
400g/ 14 oz cherry tomatoes (, cut into 8 (Note 3))
1/2 cup (packed) basil leaves (, finely sliced)
3 tbsp extra virgin olive oil
3/4 tsp salt and pepper (, each)
4 tbsp balsamic glaze (, store bought or homemade)
250g/ 8oz spreadable cream cheese ((or creme fraiche, Note 4))
2 tsp lemon zest
2 tbsp lemon juice
1 tsp salt and pepper (, each)
1/3 cup dill (, finely chopped)
500g/ 1 lb smoked salmon (, cut into 2cm / 4/5" x 7.5cm / 3" strips)
75g/ 2.5oz baby capers
30 dill sprigs (, for garnish)
250g/ 8 oz ricotta (, or similar (smooth easiest to spread))
500g/ 1 lb antipasto mix - olives ((pitted), peppers, sun dried tomato, artichokes)
500g/1 lb prawns/shrimp (, peeled and deveined)
2 garlic cloves (, minced)
1/2 tsp each salt and pepper
3 tbsp olive oil (, separated)
2 eschallots/French onions (, finely chopped)
1/4 cup coriander/cilantro leaves (, finely chopped)
2 tbsp lime juice
2 avocados (, halved and seed removed)
160g / 5.5 oz goats cheese (, softened (or cream cheese, Danish feta or a good smooth ricotta))
14 - 16 ripe strawberries (, sliced 3mm / 1/8" thick)
2 tbsp honey
2 tsp fresh thyme leaves
2 tsp Hot English Mustard (or more, if you're brave!)
160g / 5.5 oz goats cheese (, softened (or cream cheese, Danish feta or a good smooth ricotta))
180g / 6oz rare roast beef (, shaved or finely sliced)
16 baby rocket/arugula leaf (, for garnish)
1/2 cup parsley (, finely chopped)
1/2 cup dried cranberries (, separated (they tend to stick together))
1/4 cup pitted black olives (, finely chopped)
1/4 cup pitted green olives (, finely chopped)
1/4 cup almonds (preferably blanched) (, finely chopped)
2 tbsp extra virgin olive oil
150g / 5oz frozen peas
1/2 small garlic clove (, minced)
2 tbsp parmesan (, finely grated)
1/4 tsp each salt and pepper
250g / 8oz cooked peeled prawns/shrimp ((500g/1lb cooked whole, Note 5))
2 tbsp mint leaves (, finely chopped)
2 tsp lemon juice
extra virgin olive oil (, for drizzling)
1 tbsp parsley (, finely chopped)
1 tbsp large red chilli (cayenne peppers) (, deseeded and finely chopped)

Steps:

  • Preheat oven to 160°C / 320°F (all oven types).
  • Brush bread with oil, sprinkle with salt, flip and repeat. Bake 5 minutes.
  • Remove, then rub the surface lightly with garlic. Bake for a further 5 minutes until completely crispy, then remove and leave to cool fully before adding toppings.
  • Place all ingredients except balsamic glaze in a bowl and gently toss. Taste and add more salt & pepper if desired. Spoon onto crostini, then drizzle with balsamic glaze. Done!
  • Mix cream cheese, lemon zest, lemon juice, dill, salt and pepper. Spread on crostini, then fold salmon pieces on top. Top with 3 capers and sprig of dill each. Serve!
  • Finely chop antipasto mix. Smear crostini with ricotta, pile on antipasto. Ready!
  • Cook prawns: Toss prawns with 1 tbsp oil, garlic, salt and pepper. Preheat large skillet over high heat with 1 tbsp olive oil. Add half the prawns and sauté until just cooked. Remove, then repeat with remaining prawns.
  • Cool, then chop into 0.75cm / 1/3" pieces and transfer to bowl. Add 1 tbsp olive oil, eschallots, coriander and lime. Toss, then add more salt and pepper to taste.
  • Assemble: Smear crostini with avocado, then spoon on shrimp. Serve! No, wait - Eat one yourself, then serve. Because they'll be gone before you can even put the plate down, trust me! ????
  • Spread crostini with goats cheese. Layer strawberry slices. Drizzle with honey just before serving and sprinkle with thyme leaves.
  • Spread crostini with as much English Mustard as you dare(!), then cream cheese. Drape with a slice of beef, top with sprig of rocket.
  • Mix chopped tapenade ingredients in a small bowl. Set aside for at least 30 minutes to let the flavours meld, then taste and add salt if required.
  • Spread crostini with goats cheese. Pile on tapenade. Serve!
  • Pea puree: Boil peas per packet directions until soft, then drain well. Transfer to small bowl with high sides. Add garlic, parmesan, olive oil, salt and pepper. Blitz with handheld blender stick until smooth. Stir through mint and lemon juice. Set aside to fully cool.
  • Prawns: Peel then chop meat into 0.75 - 1 cm pieces.
  • Assemble: Smear crostini with pea puree. Pile on prawn, drizzle with olive oil, sprinkle with parsley and chilli.

CROSTINI OF ARTICHOKES & CHIVES



Crostini of artichokes & chives image

A sophisticated starter that takes just minutes to put together

Provided by Orlando Murrin

Categories     Starter

Time 15m

Number Of Ingredients 8

390g can artichoke hearts
juice 1 lemon
2 small garlic cloves , 1 crushed, 1 halved
3 tbsp extra-virgin olive oil
25g parmesan , grated
small bunch chives , snipped
1 baguette , thinly sliced
few parmesan shavings, to serve

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

More about "artichoke dill crostini recipes"

CHEESY ARTICHOKE CROSTINI | LOVE AND OLIVE OIL
cheesy-artichoke-crostini-love-and-olive-oil image
2019-12-12 Preheat oven to 375 degrees F. Arrange toasts in a single layer on a baking sheet. In a bowl, combine chopped artichoke hearts with …
From loveandoliveoil.com
Servings 9
Total Time 25 mins
Estimated Reading Time 4 mins


WARM CRAB & ARTICHOKE DIP WITH PARMESAN CROSTINI
warm-crab-artichoke-dip-with-parmesan-crostini image
2015-02-01 Directions. Preheat the oven to 425 degrees. Beat the cream cheese, mayonnaise, and 2 cups of parmesan cheese in a stand mixer until …
From onegoodthingbyjillee.com
Cuisine American
Total Time 35 mins
Category Condiment
Calories 4721 per serving


ARTICHOKE-DILL CROSTINI | AROUND ANNA'S TABLE
artichoke-dill-crostini-around-annas-table image
2014-04-11 Artichoke-Dill Crostini. Prep time: min; Cook time: min; Total time: 0 min; Difficulty: easy; Recipe type: appetizer; Ingredients: ½ cup sour cream; 2 Tablespoons chopped, fresh dill; Juice of 1 lemon; ½ teaspoon kosher salt; ¼ …
From aroundannastable.com


10 BEST SHRIMP CROSTINI RECIPES | YUMMLY
10-best-shrimp-crostini-recipes-yummly image
2022-01-28 Holiday Crostini Bar – 12 3-Ingredient Crostini Recipes Honey And Birch mushrooms, mint, roasted red peppers, pancetta, hazelnuts, almonds and 28 more Asparagus and Shrimp Coconut Curry KitchenAid
From yummly.com


ARTICHOKES WITH LEMON & DILL RECIPE | EATINGWELL
2016-06-03 A wonderful alternative to classic, higher-fat and higher-carb artichoke recipes --- without sacrificing flavor and enjoyment. This will take more than 20 min. if you are not …
From eatingwell.com
3.5/5 (2)
Total Time 50 mins
Category Healthy Artichoke Recipes
Calories 105 per serving
  • Squeeze the juice from 2 lemons. Fill a large bowl of cold water and add the juice and rinds. Use a paring knife to trim the bottom 1/4 inch off the artichoke stems. Snip the thorn off the leaves with kitchen shears. Cut off about 1 inch from the tops. With a melon baller or spoon, scoop out the fuzzy chokes. Place the trimmed artichokes in the lemon water to prevent discoloration.
  • Squeeze 1/3 cup juice from the remaining 2 lemons. Combine the juice with 2 cups water in a large nonreactive pot wide enough to hold the artichokes in a single layer. Drain the artichokes and lay them on their sides in the pot. Top with garlic, dill, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer, turning the artichokes once, until tender when pierced with a fork, 18 to 20 minutes.
  • With a slotted spoon, transfer the artichokes to a deep platter. Simmer the liquid remaining in the pan over medium-high heat until reduced to 1 1/4 cups, about 10 minutes; spoon over the artichokes. Let cool to room temperature.
  • To serve, drizzle the artichokes with oil and baste with sauce. Garnish with chopped dill and lemon wedges, if desired.


SMOKED SALMON CROSTINI WITH DILL RICOTTA SPREAD | THE ...
2021-07-20 Add 1 cup of full-fat ricotta cheese into a mixing bowl along with the zest of 2 lemons (I love to use a Microplane to zest lemons but a small grater will work as well), 2 Tbsp. lemon …
From therusticfoodie.com
5/5 (4)
Total Time 30 mins
Category Appetizer
Calories 23 per serving


FRESH ARTICHOKE DILL DIP - HY-VEE RECIPES AND IDEAS
Directions. Step 1. Preheat oven to 350 degrees. Spray a shallow 1-quart baking dish with nonstick cooking spray; set aside. Step 2. Combine 1 cup Parmesan cheese, mayonnaise, garlic powder, dried dill weed, and Worcestershire sauce in a medium bowl. Stir in artichoke hearts and transfer mixture to prepared baking dish. Sprinkle with remaining ...
From hy-vee.com
5/5 (6)
Calories 70 per serving


ARTICHOKE-DILL DRESSING - BLYTHE'S BLOG
2017-05-24 Ingredients. 1 - 6 ounce jar marinated artichoke hearts, undrained. 6 tablespoons extra-virgin olive oil. 3 tablespoons freshly squeezed lemon juice. 1 teaspoon Dijon mustard. kosher salt and black pepper, to taste. 3 tablespoons fresh dill, finely chopped.
From blythesblog.com
5/5 (1)
Total Time 5 mins
Servings 1


HELUVA GOOD!® | RECIPES
Heluva Good!® Dips and Cheese are the perfect way to add flavor to any occasion. Whether getting together with friends for the big game or spending time with family over the holidays, make your next gathering not just good…Heluva Good!®
From heluvagood.com


ARTICHOKE-DILL CROSTINI - MEALPLANNERPRO.COM
Artichoke-Dill Crostini. Be the first to Review/Rate this Recipe. Saved From: www.marthastewart.com . prep: 10 min ; cook: 0 hr ; total: 10 min ; Print Save. US Metric. servings: Summary. This creamy, briny, crunchy bite is perfect for cocktail hour. Ingredients. Simple Crostini; 2 cans (14 ounces each) artichoke hearts in water, rinsed, squeezed, to …
From mealplannerpro.com


BAKED SPANAKOPITA AND ARTICHOKE DIP - HUNGRY HAPPENS
2022-01-29 In a large bowl, combine the spinach, artichokes, dill, cream cheese, mayo, sour cream, HALF of the feta, 2/3 of the shredded mozzarella, Sriracha, salt and pepper to taste. I ended up using my hands to get everything fully incorporated. Transfer the mixture to your baking dish and spread out evenly. Top with the remaining feta and mozzarella and bake for 20-25 …
From hungryhappens.net


ARTICHOKE CROSTINI RECIPES | RECIPEBRIDGE RECIPE SEARCH
62 Artichoke Crostini Recipes From 27 Recipe Websites. View: tile; list; Sausage, Whipped Feta, And Artichoke Crostini Reci ... Ever have one of those Saturday morning spring days that begin with bright ... View Recipe. Login to Save. Pesto, Parmesean And Grilled Artichoke Crostini. Here's another great new year's eve crafts idea, Pesto, Parmesean and Grill ... View …
From recipebridge.com


EASY ARTICHOKE CROSTINI RECIPES
2 tablespoons chopped fresh dill: Coarse salt and ground pepper: Steps: In a bowl, combine artichoke hearts, mayonnaise, lemon juice, and dill; season with salt and pepper. Top crostini with topping. CHEESY ARTICHOKE CROSTINI. Provided by Trisha Yearwood. Categories appetizer. Time 30m. Yield 16 crostini (8 servings) Number Of Ingredients 8. Ingredients; 16 …
From tfrecipes.com


ARTICHOKE-DILL CROSTINI RECIPE - PINTEREST
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


25 RECIPES WITH ARTICHOKES - THIS HEALTHY TABLE
2022-02-04 Instructions. Preheat oven to 425 degrees F. Pat the artichoke hearts dry with a paper towel. Toss the artichoke hearts with olive oil, sea salt, and black pepper. Place the artichoke hearts in a single layer across a parchment or aluminum foil lined, rimmed baking sheet - cut side down. Bake for 20 minutes.
From thishealthytable.com


ARTICHOKE DILL CROSTINI RECIPES
Artichoke Dill Crostini Recipes CHEESY ARTICHOKE CROSTINI. Provided by Trisha Yearwood. Categories appetizer. Time 30m. Yield 16 crostini (8 servings) Number Of Ingredients 8. Ingredients; 16 slices baguette: One 5.2-ounce container garlic and herb cheese, softened: One 4-ounce log goat cheese, softened : 1/4 cup fresh flat-leaf parsley, chopped: 1 …
From tfrecipes.com


Related Search