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.
CHEESY ARTICHOKE CROSTINI
Provided by Trisha Yearwood
Categories appetizer
Time 30m
Yield 16 crostini (8 servings)
Number Of Ingredients 8
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.
ARTICHOKE & LEMON DIP
Good with breadsticks, or try this with grilled lamb or as a topping for crostini
Provided by Jennifer Joyce
Categories Buffet, Canapes
Time 10m
Yield Serves 8, with other dishes
Number Of Ingredients 7
Steps:
- Combine all ingredients in a food processor or blender, then season with salt and pepper. Purée until fine, then scrape into a bowl. Sprinkle with extra pine nuts and the reserved parsley leaves to serve.
Nutrition Facts : Calories 138 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.47 milligram of sodium
HOT LEMON ARTICHOKE DIP
"I found this recipe more than 15 years ago, and it has been requested every time I've been invited to a party," writes Robin Klawinski of Eagle, Idaho. Since this dip is heated in the microwave instead of the oven, it can be ready to serve guests in mere minutes.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/3 cups.
Number Of Ingredients 10
Steps:
- In a 1-qt. microwave-safe serving bowl, combine the sour cream and mayonnaise. Microwave, uncovered, on high for 1-2 minutes or until bubbly, stirring occasionally. , Stir in the brick cheese, artichokes, Parmesan cheese, lemon peel, garlic powder and pepper. Microwave on high for 3 minutes or until cheese is melted, stirring several times. Stir in parsley. Serve warm with crackers and vegetables.
Nutrition Facts : Calories 229 calories, Fat 20g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 384mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
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 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
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
CROSTINI WITH RICOTTA, HONEY, AND LEMON ZEST
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Divide ricotta among crostini. Season with salt, drizzle with olive oil and honey, and top with lemon zest and pepper.
LEMON CHICKEN WITH PARMESAN CROSTINI
Categories Chicken Herb Onion Tomato Sauté Low Fat Parmesan Lemon White Wine Bon Appétit
Yield Serves 8
Number Of Ingredients 16
Steps:
- Make crostini:
- Place bread on baking sheet. Spread tomato paste over. Top each with 1 tomato slice. Sprinkle cheese atop.
- Make chicken:
- Pound each chicken breast between sheets of plastic to 1/4-inch-thickness. Sprinkle chicken with salt and pepper. Place flour in bowl. Heat 1 teaspoon oil in large nonstick skillet over high heat. Lightly coat 2 chicken with flour; shake off excess. Transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and tent with foil. Repeat with 1 teaspoon oil, flour and remaining chicken.
- Heat 1/2 teaspoon oil in same skillet over low heat. Add green onions and garlic; sauté until tender, about 2 minutes. Stir in broth and wine scraping up any browned bits in skillet. Add lemon juice and 2 tablespoons parsley. Increase heat to high; boil until liquid is slightly reduced, about 3 minutes. Mix in lemon peel. Season with salt and pepper. Return chicken to skillet; simmer until heated through, turning to coat.
- Meanwhile, preheat broiler. Broil crostini until cheese melts, watching closely, about 1 minute.
- Transfer chicken to plates. Spoon pan juices over chicken. Sprinkle with remaining parsley. Serve with crostini.
STUFFED ARTICHOKES WITH LEMON ZEST, ROSEMARY AND GARLIC
Provided by Melissa Clark
Categories dinner, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Fill a large bowl with water and squeeze juice from two lemon halves into water. Cut off artichoke stems, peel them with a vegetable peeler, rub them all over with remaining lemon half (this prevents browning) and drop them into water.
- Use a heavy, sharp knife to cut top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out choke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub lemon half over cut parts of artichoke. When you are finished trimming, drop artichoke into bowl of lemon water. Repeat with remaining artichokes.
- To prepare stuffing, in a large bowl combine lemon zest, bread crumbs, Parmesan, chopped parsley and rosemary. Mince 6 garlic cloves and add to bowl. Finely chop one carrot and add to bowl along with capers, 1 teaspoon salt and 1/4 teaspoon pepper. Toss.
- In a small roasting pan or baking pan large enough to hold artichokes, scatter onion slices. Add reserved artichoke stems, 4 sprigs parsley and remaining garlic cloves. Slice remaining carrot into rounds and add to pan.
- Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with bread crumb mixture. Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke.
- Fill pan with water until it reaches 1/4 way up the artichokes. Add wine and remaining salt and pepper to water. Cover pan with foil and poke several holes in foil. Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife should be easily inserted into artichoke and a leaf should be easily pulled out.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 6 grams, Fiber 14 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 830 milligrams, Sugar 9 grams
PARMESAN CROSTINI
A great accompaniament to many meals. Adding a dash of garlic powder and thyme will give another delicious version. My grocery store will slice the baguette for me to make this recipe even easier.
Provided by Lvs2Cook
Categories Breads
Time 12m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Brush baguette slices lightly with the olive oil.
- Arrange slices on an ungreased baking sheet.
- Sprinkle 1 teapoon Parmesan cheese on each slice.
- Place baking sheet under broiler, about 6 inches from heat, for 1 to 2 minutes, until the cheese begins to melt.
Nutrition Facts : Calories 122.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 1.8, Sodium 262.1, Carbohydrate 19.7, Fiber 1.1, Sugar 0.1, Protein 4.1
PARMESAN-ARTICHOKE CROSTINI SPREAD
Make and share this Parmesan-Artichoke Crostini Spread recipe from Food.com.
Provided by cookiedog
Categories Spreads
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- In a mediuum bowl, stir together cream cheese, Parmesan cheese, and sour cream. Stir in artichoke hearts, olives, peppers, parsley and lemon peel.
- Spread on toasted baguette slices.
Nutrition Facts : Calories 3354.1, Fat 75.7, SaturatedFat 34.5, Cholesterol 130.3, Sodium 7301.7, Carbohydrate 545.9, Fiber 35, Sugar 4.3, Protein 114.8
PARMESAN ARTICHOKE CROSTINI SPREAD (WITH LEMON ZEST)
Number Of Ingredients 9
Steps:
- 1. In a mediuum bowl, stir together cream cheese, Parmesan cheese, and sour cream. Stir in artichoke hearts, olives, peppers, parsley and lemon peel. Spread on toasted baguette slices. Makes 1-1/4 cups or 20 (1-tablespoon) servings.
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