Small Plates: Mushroom Artichoke and Green Onion Crostini

Something Extra:
The Healthy Issue 2014

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Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!


Mushroom Artichoke and Green Onion Crostini

Small Plates: Mushroom Artichoke and Green Onion Crostini
3/4 cup coarsely chopped mushrooms (like shiitake, crimini and oyster)
2 tsp. olive oil
1/3 cup chopped marinated artichoke hearts
1 large green onion, sliced
1 clove garlic, minced
sea salt and pepper to taste
4 thin slices Nob Hill Trading Co. Whole Grain European Loaf (in our Bakery)
1/2 cup part-skim ricotta cheese, divided
grated Parmesan cheese (topper)

Prep: 10 minutes, Cook: 8 to 10 minutes, Serves: 2

1. Cook mushrooms in olive oil over medium-high heat until browned. Stir in artichoke hearts, green onion and garlic; cook until hot, then season to taste with sea salt and pepper.

2. Lightly toast bread, then quickly spread each slice with 2 tsp. part-skim ricotta cheese. Spoon vegetable mixture onto toasts and sprinkle liberally with grated Parmesan cheese.

Nutritional Information:
257 calories, 9 g protein, 12 g total fat (2 g sat.), 30 g carbohydrate,
5 g fiber, 1 g sugar, 6 mg cholesterol, 368 mg sodium, 7 points


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