In The Kitchen With Laura Olive And Artichoke Heart Crostini Recipes

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-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.