OLIVE ARTICHOKE CROSTINI RECIPE
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
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
IN THE KITCHEN WITH LAURA: OLIVE AND ARTICHOKE HEART CROSTINI RECIPE
This is a great dish as a starter or a compliment to a meal. These light Olive and Artichoke Crostini are sure to please! Enjoy!
Provided by Laura Lohr
Categories Appetizer
Time 30m
Yield 18 slices
Number Of Ingredients 11
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.
MIXED OLIVE CROSTINI
"These little toasts are pretty and irresistible-they're always a big hit. Even though they look like you fussed, the ingredients are probably in your pantry." -Laurie LaClair, North Richland Hills, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients; stir in mozzarella cheese and parsley. Cut baguette into 24 slices; place on an ungreased baking sheet. Spread with olive mixture., Broil 3-4 in. from the heat for 2-3 minutes or until edges are lightly browned and cheese is melted.
Nutrition Facts : Calories 102 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 221mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
MORTADELLA, ARTICHOKE-HEART, AND OLIVE CROSTINI
Who needs bacon? These crostini pop are salty, meaty, and altogether irresistible.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat broiler with rack 4 inches below heating element. Sprinkle anchovies with 1/2 teaspoon salt; crush into a paste using the side of a knife.
- Transfer anchovy paste to a small saucepan; add oil and heat over medium, stirring frequently, until paste dissolves, 2 to 3 minutes.
- Brush 1/3 cup oil mixture evenly on both sides of bread slices; spread in a single layer on a baking sheet. Broil, flipping once halfway through, until bread is crisp and golden in places, 2 to3 minutes total.
- Toss artichokes with remaining oil mixture. Top each toast with a slice of mortadella, an artichoke wedge, and an olive slice. Drizzle with more oil; serve.
ARTICHOKE AND BEAN CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 49m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
CROSTINI OF ARTICHOKES & CHIVES
A sophisticated starter that takes just minutes to put together
Provided by Orlando Murrin
Categories Starter
Time 15m
Number Of Ingredients 8
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
ARTICHOKE-PARMESAN CROSTINI
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
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 CROSTINI
Make and share this Artichoke Crostini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, mix together artichoke hearts, green onions, 3 tablespoons Parmesan cheese, mayonnaise, salt, and pepper to taste.
- Place baguette slices on a baking sheet.
- Broil 4 to 5 inches from heat for 2 to 3 minutes on each side or until slightly browned.
- Spoon approximately 1 tablespoon artichoke mixture on each baguette slice and sprinkle with remaining cheese.
- Broil 1 to 2 minutes or until cheese is melted.
ARTICHOKE CROSTINI
"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
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
ARTICHOKE HEART AND CHOPPED OLIVE CROSTINI
Simple and easy, these lightly toasted bread slices are topped with the wonderful flavor of marinated artichoke hearts and chopped black olives.
Provided by Charles
Categories Olive Appetizers
Time 30m
Yield 15
Number Of Ingredients 8
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.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 10.5 g, Cholesterol 2.3 mg, Fat 5.8 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 224.7 mg, Sugar 0.6 g
CHEEZY ARTICHOKE CROSTINI
This is an appetizer I made for Mother's Day this year. I used as a base, the cashew cream recipe from Color Me Vegan, and then added some extra garlic and nutritional yeast to give it a bit more cheezy artichoke dip flavor. prep. time includes the time it takes to soak the raw cashews overnight.
Provided by Kozmic Blues
Categories Spreads
Time 12h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the cashews overnight in just enough water to completely cover them. The next day, drain and rinse the cashews, then set aside.
- In a medium sauté pan, sauté the onions in the 1 tablespoon of oil until translucent and tender, about 5 to 7 minutes.
- Place the soaked cashews, sautéed onions, miso, lemon juice, minced garlic and water into a blender and process until smooth.
- Mix in the chopped artichokes, and nutritional yeast, salt and pepper, to taste.
- In the meantime, preheat broilier to high.
- Brush the baguette slices with a light layer of olive oil and broil for 2-4 minutes, watching closely to not burn.
- Top each toasted slice with 1 tbsp of the cheezy artichoke spread then sprinkle with chives.
Nutrition Facts : Calories 517.5, Fat 12.2, SaturatedFat 2.5, Sodium 735, Carbohydrate 85, Fiber 7, Sugar 5, Protein 20.1
ARTICHOKE AND OLIVE CROSTINI
Categories Olive Appetizer Broil Cocktail Party Quick & Easy Artichoke Gourmet
Yield Makes 4 servings or 12 hors d'oeuvres
Number Of Ingredients 6
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.
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