Artichoke Heart And Chopped Olive Crostini Recipes

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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.

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



In the Kitchen with Laura: Olive and Artichoke Heart Crostini Recipe image

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

1 baguette
2 tablespoons olive oil
Sprinkle salt, pepper, and Herbes de Provence
2 tablespoons heavy whipping cream
1 package Black Olives to Go (no need to drain Olives to Go!)
1 package Green Olives to Go (no need to drain Olives to Go!)
1 roma tomato diced
1 red or yellow onion minced
1 small jar (6.5 ounces) marinated artichoke hearts chopped
½ cup parmesan cheese
Sprigs of basil or parsley (optional)

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 HEART AND CHOPPED OLIVE CROSTINI



Artichoke Heart and Chopped Olive Crostini image

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

15 small (2x2-inch) sourdough bread slices
3 tablespoons extra-virgin olive oil
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1 (2.5 ounce) can sliced black olives, drained and diced
½ Roma tomato, seeded and diced
2 tablespoons minced onion
1 tablespoon extra-virgin olive oil
½ cup grated Parmesan cheese, divided

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

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 AND BEAN CROSTINI



Artichoke and Bean Crostini image

Make and share this Artichoke and Bean Crostini recipe from Food.com.

Provided by eLLe-ious

Categories     < 60 Mins

Time 40m

Yield 4-6 crostini, 4-6 serving(s)

Number Of Ingredients 12

vegetable oil cooking spray
4 slices prosciutto, very thin
12 slices rustic country bread, 1/4-inch thick
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 cheese
1/2 cup coarsely chopped fresh basil leaf
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon fresh 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.

Nutrition Facts : Calories 948.1, Fat 33.5, SaturatedFat 5.1, Sodium 2088.6, Carbohydrate 133.7, Fiber 16.1, Sugar 1, Protein 29.7

ARTICHOKE AND OLIVE CROSTINI



Artichoke and Olive Crostini image

Categories     Olive     Appetizer     Broil     Cocktail Party     Quick & Easy     Artichoke     Gourmet

Yield Makes 4 servings or 12 hors d'oeuvres

Number Of Ingredients 6

12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
3 1/2 tablespoons extra-virgin olive oil
2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry
2 tablespoons heavy cream
6 tablespoons chopped pitted green olives (1/2 cup)
3 tablespoons finely chopped red onion

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



Artichoke Heart and Chopped Olive Crostini image

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

15 small (2x2-inch) sourdough bread slices
3 tablespoons extra-virgin olive oil
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1 (2.5 ounce) can sliced black olives, drained and diced
½ Roma tomato, seeded and diced
2 tablespoons minced onion
1 tablespoon extra-virgin olive oil
½ cup grated Parmesan cheese, divided

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

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

ARTICHOKE AND OLIVE FARRO SALAD



Artichoke and Olive Farro Salad image

Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.

Provided by Naz Deravian

Categories     dinner, lunch, grains and rice, salads and dressings, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt (such as Diamond Crystal) and black pepper
1 cup quick-cook, pearled or semi-pearled farro, rinsed and drained (see Tip)
2 tablespoons red wine vinegar, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
1/3 cup pitted kalamata olives, sliced in half lengthwise
About 1 cup (5.4 ounces) marinated quartered artichoke hearts from a jar, coarsely chopped
1/2 cup crumbled feta
1/3 cup chopped fresh dill leaves
1/4 medium red onion, finely chopped (about ⅓ cup)
1/4 cup thinly sliced chives

Steps:

  • Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
  • Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
  • Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.

MORTADELLA, ARTICHOKE-HEART, AND OLIVE CROSTINI



Mortadella, Artichoke-Heart, and Olive Crostini image

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

3 oil-packed anchovy fillets
Kosher salt
1/2 cup extra-virgin olive oil, plus more for drizzling
1 baguette, cut on the bias into 1/2-inch slices
1 can (13.5 to 15 ounces) artichoke hearts in water, drained, quartered lengthwise if whole, and thoroughly drained on paper towels
14 thin slices mortadella (about 1/4 pound), halved
Jumbo pitted black olives, drained and sliced, for serving

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 CROSTINI



Artichoke Crostini image

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

1 (6 ounce) jar marinated artichoke hearts, drained and chopped
3 green onions, chopped
5 tablespoons grated parmesan cheese, divided
2 tablespoons mayonnaise
salt and pepper
12 slices French baguettes (1/2 inch thick)

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 HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY



Artichoke Hearts with Garlic, Olive Oil and Parsley image

Provided by Peggy Markel

Categories     Garlic     Herb     Vegetable     Side     Vegetarian     Quick & Easy     Artichoke     Spring     Parsley     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

3 tablespoons olive oil
4 large garlic cloves, chopped
2 tablespoons chopped Italian parsley
2 8-ounce packages frozen artichoke hearts, thawed

Steps:

  • Heat oil in heavy large skillet over medium heat. Add garlic and 1 tablespoon parsley; stir 30 seconds. Add artichokes and stir to coat. Cover skillet; simmer until artichokes are tender, about 12 minutes. Uncover; simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with remaining 1 tablespoon parsley.

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

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2022-03-23 Place on a baking sheet, and bake, turning over once, until golden, for 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.
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ARTICHOKE AND OLIVE CROSTINI - FRED MEYER
Ingredients. 1 artisan baguette, sliced diagonally; 2 tablespoons olive oil; 2 jars marinated artichoke hearts, (6 1/2-ounce), drained; 2 tablespoons heavy cream
From fredmeyer.com


SPINACH ARTICHOKE CROSTINI RECIPE - TWO PEAS & THEIR POD
Bake until golden, about 10-12 minutes. Remove the bread from the oven and set aside. 2. In a medium bowl, combine white beans, artichokes, spinach, basil, garlic, lemon juice, and feta cheese. Stir gently. Season with salt and pepper, to taste. 3. Spoon spinach and artichoke mixture onto the toasted baguette slices.
From twopeasandtheirpod.com


ARTICHOKE HEART AND CHOPPED OLIVE CROSTINI | RECIPESTY
3 tablespoons extra-virgin olive oil; 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped; 1 (2.5 ounce) can sliced black olives, drained and diced; ½ Roma tomato, seeded and diced; 2 tablespoons minced onion; 1 tablespoon extra-virgin olive oil; ½ cup grated Parmesan cheese, divided; Share Recipe
From recipesty.com


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