|
Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
|
|
|
|
Slices of bread, brushed with olive oil,
are skillet-toasted and topped with a delicious garlic and artichoke
mixture.
Artichoke Crostini
- Crostini:
- 1 loaf French or Sesame Semolina bread,
sliced 1-inch thick
Extra-virgin olive oil
1 large garlic clove, halved lengthwise
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)
- 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.
Makes 4 servings.
Recipe provided courtesy of www.panerabread.com,
through ECES, Inc., Electronic Color Editorial Services.
|
Recipe Reviews:
Rate and submit your comments
about this recipe below.
loading
|
|
|
|
|
