1 baguette, cut on a diagonal into thin (about 1/4-inch) slices
3-4 Tablespoons extra virgin olive oil
6 whole artichokes hearts in brine
1/2 cup green olives, like Picholine or Lucques, pitted
1 clove garlic, peeled
1/2 teaspoon grated lemon zest
1/4 cup finely grated Parmigiano-Reggiano cheese
2 Tablespoons extra virgin olive oil
1 Tablespoon lemon juice
1/4 cup parsley leaves
1/4 teaspoon of kosher salt
freshly ground black pepper to taste
Shavings from chunk of Parmigiano-Reggiano
Preheat oven to 350°F.
Make Crostini: Brush the bread slices with olive oil and toast in the oven for 10-15 minutes, until lightly brown and crisp.
Topping: Put the artichokes, olives, garlic, lemon zest and Parmigiano-Reggiano cheese in a food processor. Pulse for 1 minute scrapping down the sides once. Add the olive oil, lemon juice, parsley, salt and pepper to taste. Pulse for another minute. Correct seasoning if necessary.
To Serve: Spread a heaping tablespoon of the mixture onto each crostini, top with a shaving of Parmigiano-Reggiano and a sprig of parsley. Serve immediately. Decorate the platter with lemon wedges if desired.
Recipe created by Parties That Cook®
Makes 24 crostini
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