Artichoke Crostini

  • 1 loaf French
  • Semolina bread, sliced 1-inch thick
  • extra-virgin olive oil
  • 1 large garlic clove, halved lengthwise
Artichoke Topping Ingredients:
  • 1 (15 oz.) can artichoke
  • hearts, drained and rinsed
  • 1 cup coarsely chopped flat-leaf parsley
  • zest of 1 lemon, finely grated
  • 2 garlic cloves, coarsely chopped
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup shredded Parmesan cheese (optional)
artichoke crostini

Place a large non-stick skillet over medium heat. Brush both sides of the bread slices with olive oil and place a few at time in the hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub the cut side of the garlic on the bread toasts to infuse a subtle flavor.

Combine all ingredients for artichoke topping in a food processor and pulse until combined. Spoon a Tbsp of the mixture on the garlic crostini.

Servings: 4
Submitted by: Recipe Group Member