Artichoke Heart And Chopped Olive Crostini Recipes

ARTICHOKE HEART AND CHOPPED OLIVE CROSTINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange bread slices in a single layer on a baking sheet and brush tops with 3 tablespoons extra-virgin olive oil.
• Bake in preheated oven until crisp, 8 to 10 minutes.
• Combine artichoke hearts, olives, tomato, onion, 1 tablespoon extra-virgin olive oil, and 1/4 cup Parmesan cheese together in a bowl.
• Spoon artichoke mixture onto the toasted bread slices. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Return bread slices to the oven; bake until artichoke mixture is heated through and Parmesan cheese is melted, 3 to 5 minutes.

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.

OLIVE ARTICHOKE CROSTINI RECIPE

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.

ARTICHOKE AND BEAN CROSTINI

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.

IN THE KITCHEN WITH LAURA: OLIVE AND ARTICHOKE HEART CROSTINI RECIPE

Steps:

• Preheat the oven to 350 degrees F (175 C).
• Slice baguette into 1 inch slices.
• Place slices on cookie sheet and baste with olive oil. Lightly salt and pepper. Sprinkle with Herbes de Provence.
• Toast baguette slices lightly in oven. When slightly brown, remove from oven.
• Combine olives, chopped artichokes, heavy whipping cream, ¼ cup parmesan cheese, minced onion, and diced tomato.
• Spoon mixture on lightly toasted baguette slices.
• Sprinkle remaining ¼ cup of parmesan on top of baguette slices.
• Return to oven and bake until mixture is heated thoroughly and parmesan is melted (approximately 3-5 minutes).
• Add sprigs of basil or a pinch of parsley to garnish, if desired.

ARTICHOKE AND OLIVE CROSTINI

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.

ARTICHOKE HEART AND CHOPPED OLIVE CROSTINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange bread slices in a single layer on a baking sheet and brush tops with 3 tablespoons extra-virgin olive oil.
• Bake in preheated oven until crisp, 8 to 10 minutes.
• Combine artichoke hearts, olives, tomato, onion, 1 tablespoon extra-virgin olive oil, and 1/4 cup Parmesan cheese together in a bowl.
• Spoon artichoke mixture onto the toasted bread slices. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Return bread slices to the oven; bake until artichoke mixture is heated through and Parmesan cheese is melted, 3 to 5 minutes.