Recipe
Directions:
DirectionsPreheat oven to 375. Chop the artichokes and add them to a mixing bowl. Add all of the ingredients except for the cheese. Mix well. Then add the grated parmigiano reggiano. Mix well. Top each baguette slice with a spoonful of the artichoke/parm mixture. Bake on a parchment lined baking sheet for about 15 min or until golden brown.
About Chef Jennifer Cotto
I am Jennifer Cotto. I am a military wife, mom of two, and small business owner. And a professional home cook, at least according to my family. I have been cooking for as long as I can remember and started in the kitchens of both of my grandmothers. I love everything about cooking for my family and entertaining a crowd. I have a special place in heart for Parmigiano Reggiano after living in Italy for a couple of years. And this crostini really is perfect vehicle for it and is perfect for entertaining.
STARTER
Parmigiano Reggiano Artichoke Crostini
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10 min
PREP
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15 min
COOK
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150
CALORIES
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SERVINGS
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Parmigiano Reggiano Artichoke Crostini
It’s light, crisp, rich and buttery all same time. The perfect bite with a glass of something before dinner. Bring this to a party and it will be a hit!
Ingredients:
Ingredients
1 baguette, cut in 1/2in diagonal slices
1 can artichoke hearts, drained & squeezed
2/3 cup mayo
1 1/4 cups grated parmigiano reggiano
1tsp sour cream
1/8 tsp salt
1/2 tsp black pepper
1/4 tsp dried basil
Notes:
You can use day old baguette if you don’t have fresh. Make sure to squeeze out as much liquid from the canned artichokes.
Pairing:
This is such a versatile appetizer that it pairs perfectly with Prosecco, a Sauvignon Blanc, or an Italian red like a Brunello.