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
- 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 tablespoon of the mixture on the garlic crostini.
Final Comments
makes four servings
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