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Artichoke Spread on Garlic Toast




Source of Recipe


chicago herald


List of Ingredients





1 loaf (one pound) French bread cut in 3/4- to 1-inch slices
Olive oil
3 garlic cloves
1 can (14 ounces) artichoke hearts, drained
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon minced Italian parsley (flat leaf)
2 tablespoons freshly grated parmesan cheese
2 tablespoons chopped prosciutto
Pinch of salt and a couple grinds of pepper



Recipe



Preheat broiler and lightly coat bread slices with olive oil. Place oil side up in broiler and toast until edges are brown. When bread is cooled lightly rub one side with cut sides of two garlic cloves.

Place remaining garlic clove in food processor with artichoke hearts, mayonnaise, lemon juice, parsley, Parmesan, prosciutto, salt and pepper. Pulse six times, then let processor run for 45 seconds or so until mixture is smooth. Let mixture rest for 30 minutes to develop flavors before serving.