Artichoke Parmesan Crostini Recipe
Artichoke Parmesan Crostini Recipe – The most important thing to look for when selecting artichokes are leaves (actually called bracts) that are tightly packed.
When you squeeze an artichoke, a fresh one will give off a little squeak.
If instead the artichoke feels squishy when squeezed, it’s past its peak freshness.
When selecting Italian-made Parmigiano Reggiano cheese, which many deem “the best Parmesan,” consider purchasing a wheel or wedge with the Denominazione di Origine Protetta (DOP) mark ensuring its origin and traditional production method.
A baguette is ideal for crostini, its small surface area is just the right size for these appetizer toasts.
Or use a long Italian loaf.
The bread doesn’t have to be fresh—you’re going to dry it out in the oven—so if you have a day-old baguette use it.
Artichoke Parmesan Crostini Recipe
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.
Artichoke Parmesan Crostini Recipe Ingredients
Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.
8 slices (¼ inch thick) baguette
2 tablespoons olive oil
Coarse salt and ground pepper
1 jar (6 ½ ounces) marinated artichoke hearts, drained, rinsed, and patted dry
¼ cup shredded Parmesan cheese, plus more for garnish (optional)
1 tablespoon chopped fresh parsley
Crostini: Meaning “little toasts” in Italian, crostini are small, thin slices of toasted bread, which are usually brushed with olive oil.
The word also describes canapés consisting of small slices of toast with a savory topping such as cheese, shrimp, pâté or anchovies.
