Best 14 Artichoke Crostini Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable flavors of artichoke crostini, a delightful appetizer that tantalizes the taste buds with its harmonious blend of savory and tangy notes. This exquisite dish features crispy crostini adorned with a creamy artichoke spread, a symphony of flavors that will leave you craving more. The combination of marinated artichoke hearts, cream cheese, Parmesan cheese, and a hint of garlic creates a luscious spread that perfectly complements the toasted crostini. Accompanied by three additional recipes that offer unique takes on this classic dish, this article is a culinary journey that will satisfy your cravings for delectable finger food. Discover the delightful variations, including a vibrant roasted red pepper and artichoke crostini, a tantalizing sun-dried tomato and artichoke crostini, and an innovative artichoke and goat cheese crostini. Each recipe promises a burst of flavor that will elevate your next gathering, leaving your guests thoroughly impressed.

Let's cook with our recipes!

ARTICHOKE-PARMESAN CROSTINI



Artichoke-Parmesan Crostini image

This is a scrumptious appetizer for a weekend dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 15m

Number Of Ingredients 6

8 slices (1/4 inch thick) baguette
2 tablespoons olive oil
Coarse salt and ground pepper
1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
  • Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
  • Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

ARTICHOKE AND BEAN CROSTINI



Artichoke and Bean Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 49m

Yield 4 to 6 servings

Number Of Ingredients 12

Vegetable cooking spray
4 very thin slices prosciutto
12 (1/4-inch thick) slices rustic country bread
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup grated Pecorino Romano
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
  • Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
  • On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
  • In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

EASY ARTICHOKE CROSTINI



Easy Artichoke Crostini image

A fantastic artichoke spread for crostini or baguettes that you can make in advance; it can be covered and kept at room temperature for up to 3 hours. It's always a hit at dinner parties!

Provided by Rachel

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 13m

Yield 8

Number Of Ingredients 6

4 artichoke hearts in water, drained
2 tablespoons olive oil
1 teaspoon lemon juice, or more to taste
salt and ground black pepper to taste
1 loaf French baguette
1 large clove garlic, peeled

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place artichoke hearts in a bowl; mash with a fork. Stir in olive oil, lemon juice, salt, and pepper.
  • Cut baguette into 8 slices, about 1/2-inch thick; place slices on baking sheet.
  • Broil both sides until toasted, 3 to 5 minutes. Slice garlic clove in half; rub on one side of each slice. Top bread slices with artichoke spread.

Nutrition Facts : Calories 199 calories, Carbohydrate 33.1 g, Fat 4.4 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 0.7 g, Sodium 411.6 mg, Sugar 1.5 g

ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI



Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini image

Provided by Diane Rossen Worthington

Categories     Salad     Tomato     Appetizer     Side     Vegetarian     High Fiber     Dinner     Lunch     Feta     Artichoke     Summer     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 16

Pesto:
1 12-ounce jar marinated artichoke hearts, drained
3 tablespoons (packed) finely grated Parmesan cheese
2 tablespoons olive oil
Salad:
1/4 cup chopped shallot (about 1 large)
1/4 cup red wine vinegar
2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
1 tablespoon whole grain Dijon mustard
1 garlic clove, minced
3/4 cup olive oil
12 1/2-inch-thick diagonal baguette slices, toasted
3 5-ounce packages mixed baby greens
2 12-ounce jars marinated artichoke hearts, drained
1 12-ounce container yellow and red cherry tomatoes, halved
1 cup crumbled feta cheese (about 4 ounces)

Steps:

  • For pesto:
  • Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For salad:
  • Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
  • Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
  • Serve salad with crostini.

ARTICHOKE AND OLIVE CROSTINI



Artichoke and Olive Crostini image

Categories     Olive     Appetizer     Broil     Cocktail Party     Quick & Easy     Artichoke     Gourmet

Yield Makes 4 servings or 12 hors d'oeuvres

Number Of Ingredients 6

12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
3 1/2 tablespoons extra-virgin olive oil
2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry
2 tablespoons heavy cream
6 tablespoons chopped pitted green olives (1/2 cup)
3 tablespoons finely chopped red onion

Steps:

  • Preheat broiler.
  • Arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil (total). Broil 4 to 6 inches from heat until golden on top, about 30 seconds. Turn toasts over and broil until golden, about 30 seconds more. Transfer toasts to a rack to cool.
  • Pulse artichokes with cream in a food processor until finely chopped. Transfer mixture to a bowl and stir in salt and pepper to taste.
  • Stir together olives, onion, and 1/2 tablespoon oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tablespoons oil just before serving.

ARTICHOKE CROSTINI



Artichoke Crostini image

Make and share this Artichoke Crostini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6

1 (6 ounce) jar marinated artichoke hearts, drained and chopped
3 green onions, chopped
5 tablespoons grated parmesan cheese, divided
2 tablespoons mayonnaise
salt and pepper
12 slices French baguettes (1/2 inch thick)

Steps:

  • In a bowl, mix together artichoke hearts, green onions, 3 tablespoons Parmesan cheese, mayonnaise, salt, and pepper to taste.
  • Place baguette slices on a baking sheet.
  • Broil 4 to 5 inches from heat for 2 to 3 minutes on each side or until slightly browned.
  • Spoon approximately 1 tablespoon artichoke mixture on each baguette slice and sprinkle with remaining cheese.
  • Broil 1 to 2 minutes or until cheese is melted.

ARTICHOKE CROSTINI



Artichoke Crostini image

"This appetizer is wonderful when vine-ripened tomatoes and fresh basil are at their best," Janne Rowe writes from Wichita, Kansas. "It's easily doubled for large get-togethers."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 32 appetizers.

Number Of Ingredients 7

1 sourdough baguette (1 pound)
2 cups chopped seeded tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil
2 tablespoons olive oil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

Steps:

  • Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with cooking spray. Bake at 325° for 7-10 minutes or until crisp. Cool on a wire rack. , In a large bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices.

Nutrition Facts : Fat 3 g fat (trace saturated fat), Cholesterol 0 cholesterol, Sodium 314 mg sodium, Carbohydrate 17 g carbohydrate, Fiber 2 g fiber, Protein 3 g protein. Diabetic Exchanges

ARTICHOKE-DILL CROSTINI



Artichoke-Dill Crostini image

This creamy, briny, crunchy bite is perfect for cocktail hour.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Yields topping for 30 crostini

Number Of Ingredients 6

Simple Crostini
2 cans (14 ounces each) artichoke hearts in water, rinsed, squeezed, to remove excess liquid, and chopped
1/3 cup light mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
Coarse salt and ground pepper

Steps:

  • In a bowl, combine artichoke hearts, mayonnaise, lemon juice, and dill; season with salt and pepper. Top crostini with topping.

FILLET OF BEEF, ARUGULA, AND ARTICHOKE CROSTINI



Fillet of Beef, Arugula, and Artichoke Crostini image

Categories     Beef     Leafy Green     Vegetable     Appetizer     Roast     Meat     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 36 crostini

Number Of Ingredients 8

a 2 1/2-pound trimmed fillet of beef, tied
two 6-ounce jars marinated artichoke hearts, rinsed and drained
1 garlic clove
1/4 cup white-wine vinegar
1/2 cup olive oil
thirty-six 1/2-inch-thick diagonal slices of Italian bread (about 2 long loaves), toasted lightly
2 bunches of arugula, coarse stems discarded and the leaves washed well, spun dry, and cut into shreds (about 4 cups)
36 Parmesan curls formed with a vegetable peeler

Steps:

  • Preheat the oven to 500°F. Pat the fillet dry, season it with salt and pepper, and in a small roasting pan roast it in the middle of the oven for 23 minutes, or until it registers 125°F. on a meat thermometer for rare meat. Transfer the fillet to a cutting board and let it cool. The fillet may be roasted 1 day in advance and kept covered and chilled.
  • In a blender purée the artichoke hearts and the garlic with the vinegar, the oil, and salt and pepper to taste and transfer the purée to a bowl. The purée may be made 3 days in advance and kept covered and chilled.
  • Spread each slice of toast with some of the artichoke purée, top the purée with some of the arugula, and divide the fillet, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.

CHEEZY ARTICHOKE CROSTINI



Cheezy Artichoke Crostini image

This is an appetizer I made for Mother's Day this year. I used as a base, the cashew cream recipe from Color Me Vegan, and then added some extra garlic and nutritional yeast to give it a bit more cheezy artichoke dip flavor. prep. time includes the time it takes to soak the raw cashews overnight.

Provided by Kozmic Blues

Categories     Spreads

Time 12h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup raw cashews
1 tablespoon olive oil, plus additional oil for brushing
1/2 yellow onion, finely chopped
1 teaspoon miso (white or yellow)
1 tablespoon lemon juice
1 tablespoon water
1 -2 garlic clove, minced
1 -2 tablespoon nutritional yeast
salt and pepper, to taste
1 (14 1/2 ounce) can artichokes, chopped
1 baguette, sliced
fresh chives, minced, for garnish

Steps:

  • Soak the cashews overnight in just enough water to completely cover them. The next day, drain and rinse the cashews, then set aside.
  • In a medium sauté pan, sauté the onions in the 1 tablespoon of oil until translucent and tender, about 5 to 7 minutes.
  • Place the soaked cashews, sautéed onions, miso, lemon juice, minced garlic and water into a blender and process until smooth.
  • Mix in the chopped artichokes, and nutritional yeast, salt and pepper, to taste.
  • In the meantime, preheat broilier to high.
  • Brush the baguette slices with a light layer of olive oil and broil for 2-4 minutes, watching closely to not burn.
  • Top each toasted slice with 1 tbsp of the cheezy artichoke spread then sprinkle with chives.

Nutrition Facts : Calories 517.5, Fat 12.2, SaturatedFat 2.5, Sodium 735, Carbohydrate 85, Fiber 7, Sugar 5, Protein 20.1

TOMATO-ARTICHOKE CROSTINI



Tomato-Artichoke Crostini image

Simply seasoned with basil, salt and pepper, marinated artichoke hearts and ruby red tomatoes top crispy baguette slices.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 20

Number Of Ingredients 7

40 slices (1/2 inch thick) baguette French bread
Cooking spray
1 jar (6 oz) marinated artichoke hearts, drained
2 cups chopped, seeded plum (Roma) tomatoes (6 to 7 medium)
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon coarse ground black pepper

Steps:

  • Heat oven to 325°F. Line cookie sheet with foil. Place bread slices on cookie sheet; lightly spray bread with cooking spray.
  • Bake 6 to 9 minutes or until crisp. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • Meanwhile, coarsely chop artichokes. In medium bowl, mix artichokes and remaining ingredients.
  • Serve artichoke mixture with toasted bread slices.

Nutrition Facts : Calories 45, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving (2 Tablespoons Mixture and 2 Bread Slices), Sodium 150 mg, Sugar 0 g, TransFat 0 g

SUNDRIED TOMATO AND ARTICHOKE CROSTINI



SUNDRIED TOMATO AND ARTICHOKE CROSTINI image

Categories     Condiment/Spread     Vegetable     Appetizer

Number Of Ingredients 9

1 9 oz box of frozen artichokes (defrosted)
1/2 cup low fat feta
1 garlic clove
the zest of 1 lemon
2 teaspoons lemon juice
1/2 cup sundried tomatoes
1/4 cup pine nuts, toasted
1/2 cup basil leaves
salt and pepper to taste

Steps:

  • In the bowl of a food processor, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 teaspoons water; puree until smooth. In a medium bowl, combine tomatoes, pine nuts, basil, remaining chopped artichokes, remaining 1/4 cup feta, and reserved artichoke puree; season with salt and pepper. Garnish with sun-dried tomatoes, if desired, and serve on baguette slices. Store in an airtight container and refrigerate for up to three days.

ARTICHOKE DIP WITH CROSTINI



Artichoke dip with crostini image

I have made this for many years with rave reviews! My friends request it often. It pairs wonderfully with wine, sangria, or beer!

Provided by Melanie Peters

Categories     Vegetable Appetizers

Time 35m

Number Of Ingredients 7

1 can(s) 14 oz artichoke hearts or 1 1/2 cp frozen, thawed
8 oz sharp white cheddar cheese, shredded
1/4 tsp garlic powder
1 Tbsp mayonnaise
1-2 pinch crushed red pepper flakes
1 baguette, sliced 1/4 inch thick
olive oil

Steps:

  • 1. if using canned artichoke, drain and rinse. Chop artichoke finely or use a food proccessor. Mix with cheese, mayonnaise, garlic powder, and pepper flakes. Warm in oven or microwave until cheese is melted. Serve with crostini or tortilla chips.
  • 2. For crostini brush baguette slices with olive oil. Bake in a 425 degree oven until slightly golden and crisp, turning once.

LIGHT & TASTY ARTICHOKE CROSTINI



Light & Tasty Artichoke Crostini image

This appetizer is wonderful when vine-ripened tomatoes are in season. You can also spoon the mixture over grilled chicken or fish for a nice change.

Provided by jonesies

Categories     Brunch

Time 15m

Yield 16 serving(s)

Number Of Ingredients 7

1 sourdough baguette
2 cups tomatoes, seeded and chopped
1 (14 ounce) can water-packed artichoke hearts, rinsed drained and chopped
2 tablespoons minced fresh basil
2 tablespoons olive oil
1/2 teaspoon seasoning salt
1/8 teaspoon pepper

Steps:

  • Cut the baguette into 32 slices.
  • Place on an ungreased baking sheet; spritz bread with nonstick cooking spray.
  • Bake at 325 degrees for 7-10 minutes or until crisp.
  • Cool on a wire rack.
  • In a bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper.
  • Spoon onto bread slices.

Nutrition Facts : Calories 32.2, Fat 1.8, SaturatedFat 0.3, Sodium 16.1, Carbohydrate 3.9, Fiber 2.4, Sugar 0.8, Protein 0.9

Tips:

  • Choose fresh artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no signs of bruising or discoloration.
  • Prepare the artichokes properly: Trim the stems and remove the tough outer leaves. Cut the artichokes in half lengthwise and scoop out the fuzzy choke.
  • Cook the artichokes until tender: You can boil, steam, or roast the artichokes. Boiling is the quickest method, but steaming or roasting will give the artichokes a more flavorful result.
  • Make the crostini ahead of time: The crostini can be made up to 2 days in advance. Store them in an airtight container at room temperature.
  • Assemble the crostini just before serving: Top the crostini with the artichoke mixture and a drizzle of olive oil. Garnish with fresh herbs or grated Parmesan cheese.

Conclusion:

Artichoke crostini are a delicious and easy appetizer that is perfect for any occasion. They are made with fresh artichokes, creamy cheese, and crispy crostini. The artichokes are cooked until tender and then mixed with cheese, herbs, and spices. The mixture is then spread on top of the crostini and baked until golden brown. Artichoke crostini are a great way to enjoy the flavors of artichokes in a new and exciting way.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-large-groups     #appetizers     #vegetables     #easy     #european     #finger-food     #italian     #dietary     #number-of-servings     #presentation

Related Topics