Artichoke Parmesan Crostini

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Artichoke Parmesan Crostini
Artichoke Parmesan Crostini
2 tbsp. extra virgin olive oil
4 cloves garlic, minced
2 (7.5- oz.) jars marinated artichoke hearts, drained and chopped
1/2 cup Bella Sera Pinot Grigio
1 cup cannellini beans, rinsed, drained and mashed
2 tbsp. chopped California Sun-Dry Smoked Sun-Dried Tomatoes
1/2 cup shredded Grana Padano or Parmigiano-Reggiano cheese (in our Deli)
24 slices soft or crisped baguette
1/4 cup snipped fresh basil
2 tbsp. pine nuts, toasted (optional)

Prep: 15 minutes, Cook: 5 minutes, Serves: 8

1. Heat olive oil in a medium saucepan over low heat. Add garlic and cook for 1 minute. Add artichoke hearts and wine and simmer for a few minutes to cook off excess liquid. Stir in beans, tomatoes and cheese; cook for 2 minutes more to warm.

2. Spoon onto baguette slices and top with basil, pine nuts and additional cheese, if you like. 

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