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Artichoke Crostini




Source of Recipe


panerabread.com






List of Ingredients



• For the crostini:
  
• 1 loaf artisan French, Three Seed or Sesame Semolina, sliced 1" thick
  
• Extra-virgin olive oil
  
• 1 large garlic clove, halved lengthwise
  
• For the artichoke topping:
  
• 1 (15-ounce) 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)
  






Instructions



1. 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.
   
   
2. Combine all ingredients for artichoke topping in a food processor and pulse until combined. Spoon a tablespoon of the mixture on the garlic crostini.
   






Final Comments


makes four servings