Crostini (“little crusts” in Italian) are an appetizer consisting of small slices of grilled or toasted bread and various toppings. Most often, they are topped with a tomato-based mixture, with herbs and spices.
This crostini recipe, however, features artichokes. These were a hit at a recent holiday get together with friends! I found the recipe on http://www.marthastewart.com. The original recipe was for Artichoke-Parmesan Crostini. However, I substituted shredded, mozzarella for the shredded Parmesan, because it has a smoother taste and seems to melt better. I quadrupled the recipe and it worked out great!
8 slices (1/4 inch thick) baguette
2 Tbsp. 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 Mozzarella cheese
1/8 cup chopped fresh parsley
- 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 minutes. Let cool.
- Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Mozzarella, parsley, and remaining tablespoon oil.
- Dividing evenly, spoon topping onto crostini.
- Return crostini back to oven to melt the cheese.
Food Mingle Blog Alternatives and Substitutions:
- The original recipe did not return the crostini to the oven to melt the cheese, but I prefer it melted, so I added that last step.
- Next time, I would also roast some garlic and rub it on the toasted bread, for added depth of flavor.
- Slice the baguette at an angle; this will not only look appealing, but it will also give you more surface area on which to place the artichoke topping.
Yield: 8 crostini
Source: adapted from http://www.marthastewart.com (artichoke-parmesan crostini)