Raley’s Something Extra Summer 2012

Something Extra

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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. California Sun-Dry chopped
Smoked Sun-Dried Tomatoes
1/2 cup Grana Padano or Parmigiano-Reggiano cheese (in our Deli) shredded
24 soft or crisped baguette slices
1/4 cup fresh basil snipped
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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