Name: Artichoke and Parmesan Crostini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 6-8
Ingredients: 1 French baguette, sliced into 1/2-inch thick rounds; 2 (14-ounce) cans artichoke hearts, drained and chopped; 1/2 cup freshly grated Parmesan cheese, plus extra for garnish; 3 tablespoons extra virgin olive oil, plus more for brushing; 2 cloves garlic, minced; 1/4 cup mayonnaise; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1/4 cup fresh basil leaves, chopped, plus more for garnish; 1/2 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste

Instructions

Prepare the bread

Preheat oven to 375°F (190°C). Arrange baguette slices in a single layer on a large baking sheet. Brush both sides lightly with olive oil. Bake for 7-10 minutes, flipping halfway through, until golden and crisp. Remove from oven and let cool slightly.
Make the artichoke spread

In a food processor, combine artichoke hearts, garlic, mayonnaise, 3 tablespoons olive oil, lemon juice, and lemon zest. Pulse until well combined but still slightly chunky for texture.
Add cheese and herbs

Transfer the artichoke mixture to a bowl. Fold in the grated Parmesan cheese, chopped basil, and red pepper flakes if using. Season with salt and black pepper to taste. Mix until all ingredients are well incorporated.
Assemble the crostini

Top each toasted baguette slice with a generous spoonful of the artichoke mixture. Spread evenly to cover the bread.
Finish and serve

Sprinkle additional Parmesan cheese over the tops. Return to the oven for 3-5 minutes until the cheese begins to melt and the tops are lightly golden. Garnish with fresh basil leaves and serve warm or at room temperature.

Artichoke and Parmesan Crostini

Ingredients

Instructions

Nutritional Information