Slices of bread, brushed with olive oil, are skillet-toasted and topped with a delicious garlic and artichoke mixture.
1 loaf French or Sesame Semolina bread, sliced 1-inch thick
Extra-virgin olive oil
1 large garlic clove, halved lengthwise
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.