Recipe: Tasty Artichoke blue cheese crostini

Artichoke blue cheese crostini. Place baguette slices on a baking sheet. Line a baking sheet with parchment paper. Place the baguette slices on the lined baking sheet.

Place two pear slices on each crostini. It's always a hit at dinner parties! By Rachel Cut the crusts off the bread. You can have Artichoke blue cheese crostini using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Artichoke blue cheese crostini

  1. You need 1 (8 oz) of baguette, cut diagonally into 24 slices(1/2 inch each).
  2. It’s 2 tbsp of evoo.
  3. It’s 1 (14 oz) of can quartered artichoke hearts, well drained.
  4. You need 1 of garlic clove, minced.
  5. It’s 1/2 cup (2 oz) of crumbled blue cheese.
  6. You need 1/4 cup of chopped kalamata olives.
  7. It’s 1/4 cup of sour cream or reduced fat sour cream.
  8. It’s 2 tbsp of chopped fresh parsley.
  9. It’s 1 tsp of lemon juice.
  10. Prepare 1/8 tsp of black pepper.
  11. You need 1 tbsp of grated parmesan cheese.

Press them into a mini muffin tin and brush with a little oil. For pesto: Place all ingredients in processor. Season to taste with salt and pepper. The crostini will continue to cook once it's removed from the oven, so unless you want a cracker-like consistency, keep an eye on it while it's baking!

Artichoke blue cheese crostini instructions

  1. Heat broiler. Brush both sides of bread slices lightly with oil; place on baking sheet. Broil 4 to 6 inches from heat 4 to 6 minutes or until lightly browned, turning once. Cool..
  2. Lightly brush 1 1/2 to 2 cup gratin or baking dish with oil. Pat artichokes dry with paper towels; remove any tough or prickly bits. Place in food processor; pulse until chopped. Or chop by hand into 1/2 inch pieces. Should make about 1 cup..
  3. In medium bowl, stir together artichokes, garlic, blue cheese, olives, sour cream, parsley, lemon juice and pepper. Spread mixture in baking dish; sprinkle with cheese..
  4. Heat oven to 375°F. Bake 20 to 30 minutes or until bubbly and lightly browned. Serve with toasted baguette slices..

We then schmeared it with our favorite plant-based cream cheese, Kite Hill , wilted spinach and fresh chopped basil for a pop of green, and used Monterey Farms Fresh Artichoke Hearts for a. Recipe: Cured Salmon with Dill-Horseradish Cream "People don't think salmon is a Southern thing, but my mom made salmon croquettes every Sunday before church." – Chef John Hall. Season to taste with salt and pepper. I made a healthier spin on my favorite celebrity chef's recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto.