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Tuesday, March 5, 2013

Artichoke Crostini

A lovely crostini recipe I've picked up from Saveur. Since I'm really in love with marinated artichoke hearts, it sounded like a very good idea. And indeed it was :).
Try it in this exact combination (with mascarpone, not some other cream cheese) for best results. Enjoy!

Last year: Sweet potato, wild mushroom and guacamole wraps.
Two years ago: Orange jam and liquor Linzer torte, Goat cheese salad with paprika dressing, Easy chicken tacos with guacamole.

Ingredients (makes 6 toasts):
  • 1 jar of marinated artichoke hearts
  • 6 square toast slices
  • a bit of extra virgin olive oil
  • 1 garlic clove
  • 100 g mascarpone cheese
  • salt and pepper
  • 2 tablespoons grated Parmesan cheese

Rub the bread with olive oil and the smashed garlic clove (careful not to break the bread) and then put in in the oven at 200 degrees C until it becomes crispy and golden (about 10 minutes).
Remove the artichoke hearts from their jar and lightly chop them.
When the bread is done, spread the mascarpone cheese on it. Sprinkle salt and pepper on top, then top with the chopped artichokes. Finish with a sprinkle of grated Parmesan.
It's done, dig in! :)

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