Best 3 Tomato Artichoke Crostini Recipes
Tantalize your taste buds with a delightful culinary journey as we delve into the world of Tomato Artichoke Crostini, a symphony of flavors that will leave you craving more. Picture perfectly toasted crostini, a crispy canvas for a vibrant tapestry of juicy tomatoes, succulent artichokes, a hint of garlic, and a delicate blend of herbs. Each bite is an explosion of textures and flavors, a harmonious balance between the tangy tomatoes, the earthy artichokes, and the aromatic herbs. Whether you're hosting a sophisticated gathering or seeking a quick and easy appetizer, this recipe is a guaranteed crowd-pleaser. So, let's embark on a culinary adventure and discover the art of creating this delectable dish.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI
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
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.
TOMATO-ARTICHOKE CROSTINI
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
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
Categories Condiment/Spread Vegetable Appetizer
Number Of Ingredients 9
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.
Tips:
- Use fresh, ripe tomatoes for the best flavor.
- If you don't have fresh basil, you can use dried basil. Just use half the amount.
- If you don't have artichoke hearts, you can use roasted red peppers.
- Feel free to add other toppings to your crostini, such as olives, feta cheese, or prosciutto.
- To make the crostini ahead of time, just assemble them and store them in the refrigerator for up to 24 hours. Then, bake them just before serving.
Conclusion:
Tomato artichoke crostini are a delicious and easy appetizer that is perfect for any occasion. They are made with fresh tomatoes, artichoke hearts, basil, and Parmesan cheese, and are baked on crispy crostini. These crostini are sure to be a hit at your next party or gathering.
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