Tomato Artichoke Crostini Recipes

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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.

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.

TOMATO-ARTICHOKE BRUSCHETTA WITH FETA



Tomato-Artichoke Bruschetta with Feta image

Fire rosted tomatoes, goat cheese and fresh thyme leaves are the signature flavors of a classic Italian appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 24

Number Of Ingredients 8

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1/2 cup drained coarsely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
1 1/2 teaspoons chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
24 slices (1/2 inch thick) baguette (about 8 oz), toasted
1/2 cup crumbled feta cheese (2 oz)

Steps:

  • In medium bowl, mix tomatoes, artichokes, thyme, oil, vinegar and pepper.
  • Spoon tomato mixture onto toasted baguette slices. Top with feta cheese. Serve immediately.

Nutrition Facts : Calories 45, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 120 mg, Sugar 1 g, TransFat 0 g

ARTICHOKE RELISH WITH SUN-DRIED TOMATOES AND OLIVES



Artichoke Relish With Sun-Dried Tomatoes and Olives image

This Mediterranean relish is great mixed in salads or spooned over grilled fish, lamb chops or spread on crostini.

Provided by threeovens

Categories     Vegetable

Time 20m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 9

9 ounces frozen artichoke hearts
1/3 cup sun-dried tomato, packed in oil
1/4 cup nicoise olives or 1/3 cup kalamata olive, pitted and cut in large pieces
1/2 cup roasted red peppers or 1/2 cup yellow pepper, diced
1 tablespoon capers
2 tablespoons fresh herbs, minced (basil, oregano or parsley)
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
salt & freshly ground black pepper

Steps:

  • Cook artichoke hearts according to package directions. Cut in half lengthwise.
  • Drain tomatoes and cut into strips.
  • Combine all ingredients in a medium bowl. Serve at once or refrigerate. Tastes best at room temperature.

Nutrition Facts : Calories 105.9, Fat 9.3, SaturatedFat 1.3, Sodium 285.1, Carbohydrate 5.5, Fiber 2.2, Sugar 1.1, Protein 1.7

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!

Provided by ROXANNEBLESH

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 20m

Yield 8

Number Of Ingredients 5

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
½ cup grated Romano cheese
⅓ cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices

Steps:

  • Preheat the broiler.
  • In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
  • Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 35.7 g, Cholesterol 11 mg, Fat 11.1 g, Fiber 2.3 g, Protein 10 g, SaturatedFat 2.6 g, Sodium 592.7 mg, Sugar 1.9 g

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

FETA AND ROASTED TOMATO CROSTINI



Feta and Roasted Tomato Crostini image

Take your appetizer game to a new level with this Feta and Roasted Tomato Crostini recipe. With sliced grape tomatoes, artichoke hearts, feta cheese and more, this Healthy Living Feta and Roasted Tomato Crostini recipe is an impressive springtime appetizer!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 16 servings

Number Of Ingredients 6

1 cup grape tomatoes, cut in half
1 can (14 oz.) artichoke hearts, well drained, quartered
1/4 cup KRAFT Greek Vinaigrette Dressing
16 French bread slices, 1/2 inch thick
1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, cut into 16 slices
16 Kalamata olives

Steps:

  • Heat oven to 400°F.
  • Toss tomatoes and artichokes with dressing; spread onto foil-covered rimmed baking sheet.
  • Place bread slices in single layer on second baking sheet.
  • Bake, on separate oven racks, 15 min., turning bread after 8 min.
  • Arrange cheese slices on platter. Add olives and remaining ingredients.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0.9883 g, Sugar 0 g, Protein 4 g

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

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

PROVENCAL TOMATO AND ARTICHOKE DIP



Provencal Tomato and Artichoke Dip image

A cool, creamy, no-bake dip loaded with artichokes and sun-dried tomatoes.

Provided by Dannon Oikos

Categories     Trusted Brands: Recipes and Tips     Dannon Oikos®

Time 15m

Yield 28

Number Of Ingredients 8

1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
½ cup shredded Parmesan cheese
1 cup coarsely chopped baby arugula leaves
2 cloves garlic, minced
¼ cup chopped sun-dried tomatoes
Fresh cracked black pepper to taste
Grilled pita bread, cut into triangles, or pita chips

Steps:

  • Mix together artichokes, yogurt, Parmesan cheese, arugula, sun-dried tomatoes, garlic, and pepper. Refrigerate for at least one hour before serving for flavors to blend. Serve with grilled pita triangles or pita chips.

Nutrition Facts : Calories 44.4 calories, Carbohydrate 7.3 g, Cholesterol 1.8 mg, Fat 0.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 140.7 mg, Sugar 0.3 g

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.

TOMATO BASIL CROSTINI



Tomato Basil Crostini image

Have this Italian appetizer ready in just 25 minutes - tomato, garlic, cheese and basil served over toasted French bread.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 25m

Yield 32

Number Of Ingredients 7

32 slices French bread, 1/4 inch thick
1/4 cup olive or vegetable oil
3 roma (plum) tomatoes, diced (2 cups)
3 cloves garlic, finely chopped
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt

Steps:

  • Heat oven to 425°F. Place bread on ungreased cookie sheet. Brush 2 tablespoons of the oil on bread. Bake 4 to 5 minutes or until light golden brown.
  • Mix tomatoes, remaining 2 tablespoons oil, the garlic, cheese, basil and salt. Place about 1 tablespoon tomato mixture on each warm bread slice.

Nutrition Facts : Calories 75, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 190 mg

ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI



Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini image

Provided by Diane Rossen Worthington

Categories     Salad     Tomato     Appetizer     Side     Vegetarian     High Fiber     Dinner     Lunch     Feta     Artichoke     Summer     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 16

Pesto:
1 12-ounce jar marinated artichoke hearts, drained
3 tablespoons (packed) finely grated Parmesan cheese
2 tablespoons olive oil
Salad:
1/4 cup chopped shallot (about 1 large)
1/4 cup red wine vinegar
2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
1 tablespoon whole grain Dijon mustard
1 garlic clove, minced
3/4 cup olive oil
12 1/2-inch-thick diagonal baguette slices, toasted
3 5-ounce packages mixed baby greens
2 12-ounce jars marinated artichoke hearts, drained
1 12-ounce container yellow and red cherry tomatoes, halved
1 cup crumbled feta cheese (about 4 ounces)

Steps:

  • For pesto:
  • Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For salad:
  • Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
  • Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
  • Serve salad with crostini.

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