Best Artichoke Crostini With Wild Mushrooms Recipes

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CHEESY ARTICHOKE CROSTINI



Cheesy Artichoke Crostini image

Provided by Trisha Yearwood

Categories     appetizer

Time 30m

Yield 16 crostini (8 servings)

Number Of Ingredients 8

16 slices baguette
One 5.2-ounce container garlic and herb cheese, softened
One 4-ounce log goat cheese, softened
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon lemon zest
1 teaspoon anchovy paste
One 12-ounce jar marinated quartered artichoke hearts, drained
3 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  • Place the baguette slices on the lined baking sheet. Bake until starting to crisp but not totally toasted, about 5 minutes.
  • In a mixing bowl, stir together the cheeses, parsley, lemon zest and anchovy paste. Spread 1 tablespoon of the mixture onto the center of each baguette slice, being sure to leave a border of clean bread surrounding the cheese (it will spread as it melts in the oven). Place an artichoke heart in the center of each and set back on the baking sheet. Sprinkle about 1/2 teaspoon of grated Parmesan over each artichoke heart.
  • Bake until the Parmesan is melted, about 10 minutes. Serve warm.

PUREED ARTICHOKE CROSTINI WITH LIME SALT



Pureed Artichoke Crostini with Lime Salt image

Provided by Valerie Bertinelli

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
12 ounces frozen artichoke hearts, thawed and patted dry
2 cups baby spinach
3 cloves garlic, 2 chopped, 1 left whole
2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
1/4 cup grated Parmigiano-Reggiano
3 tablespoons crumbled feta cheese
2 tablespoons fresh flat-leaf parsley leaves
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons sea salt flakes
1 lime, zested
1 baguette, sliced into 16 rounds and toasted
4 radishes, very thinly sliced, for garnish

Steps:

  • Heat the oil in a medium saute pan over medium heat. Add the artichokes, spinach, chopped garlic and 1 teaspoon of the lemon juice and saute until the spinach begins to wilt and the garlic becomes fragrant, 5 to 7 minutes. Remove from the heat and transfer to a food processor. Add the Parmigiano-Reggiano, feta, parsley and the remaining 2 tablespoons lemon juice and pulse until smooth. Add the kosher salt and season to taste with pepper.
  • In a small bowl, combine the sea salt flakes and lime zest with your fingers. Set aside.
  • Rub the remaining whole garlic clove onto one side of each slice of bread. Divide the artichoke mixture equally among the slices, place on a platter and serve; or, spoon into a serving bowl and serve with the bread slices on the side. Garnish with the radishes and lime salt.

WILD MUSHROOM CROSTINI



Wild Mushroom Crostini image

What a simple and elegant way to serve up some delicious shrooms. My family loved having this today as an appetizer before their fish fry. The mix of rich flavored wild mushrooms, garlic, basil and marsala wine makes for one delicious bite of crostini. This can be made in your own skillet on the stove or in the Ninja Cooking...

Provided by Kimberly Biegacki

Categories     Other Appetizers

Time 25m

Number Of Ingredients 10

2 Tbsp butter
12 oz assorted fresh wild mushrooms, sliced (cremini, shiitake, oyster, white)
1 - 2 small shallots, minced
2 clove garlic, minced
1/2 tsp salt & black pepper
3 - 4 Tbsp marsala wine
2 - 4 Tbsp basil leaves, finely chopped (or tbsp dry)
16 slice french bread loaf or italian (sliced 1/2 thick)
1 c mini crackers (optional)
2 - 3 Tbsp parmesan cheese, grated

Steps:

  • 1. Get your shrooms ready. I chopped up some of mine to smaller size.
  • 2. Mince up your shallots.
  • 3. Place your butter into pot and set to STOVETOP HIGH. When butter is melted add your shrooms and shallots to pot. Cook uncovered 10 -12 minutes till they are lightly browned, stirring occasionally. Add your garlic, salt & pepper. Cook for 2 minutes and then add your wine & cook till absorbed, stirring constantly. Stir in basil. (If using dry basil add with the shrooms).
  • 4. Serve the wild mushrooms in a small bowl along side of sliced country French bread and crackers. Or your favorite breads. Place a small serving knife with the shrooms along with the parmesan cheese and the chopped basil.
  • 5. If you love your shrooms you will really enjoy this appetizer. Want a bite?

MUSHROOM SAUTé WITH GOAT CHEESE CROSTINI



Mushroom Sauté with Goat Cheese Crostini image

Categories     Cheese     Garlic     Mushroom     Tomato     Appetizer     Sauté     Mother's Day     Father's Day     Goat Cheese     Spring     Birthday     Engagement Party     Potluck     Bon Appétit

Yield Makes 12 appetizer servings

Number Of Ingredients 17

1/2 cup sun-dried tomatoes (not oil-packed)
1 cup boiling water
6 tablespoons (3/4 stick) butter
4 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1/2 teaspoon dried thyme
1 pound fresh shiitake mushrooms, stemmed, sliced
12 ounces button mushrooms, sliced
1/2 cup white wine
1 tablespoon fresh lemon juice
8 artichoke hearts from 14-ounce can, cut into 1/2-inch wedges
1/4 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 crusty French-bread baguette, cut diagonally into 1/3-inch-thick slices
6 tablespoons (3/4 stick) butter, melted
1/2 cup (about) freshly grated Parmesan cheese
8 ounces herbed goat cheese

Steps:

  • Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
  • Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
  • Serve warm crostini with goat cheese and mushroom mixture.

ARTICHOKE CROSTINI



Artichoke Crostini image

Make and share this Artichoke Crostini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6

1 (6 ounce) jar marinated artichoke hearts, drained and chopped
3 green onions, chopped
5 tablespoons grated parmesan cheese, divided
2 tablespoons mayonnaise
salt and pepper
12 slices French baguettes (1/2 inch thick)

Steps:

  • In a bowl, mix together artichoke hearts, green onions, 3 tablespoons Parmesan cheese, mayonnaise, salt, and pepper to taste.
  • Place baguette slices on a baking sheet.
  • Broil 4 to 5 inches from heat for 2 to 3 minutes on each side or until slightly browned.
  • Spoon approximately 1 tablespoon artichoke mixture on each baguette slice and sprinkle with remaining cheese.
  • Broil 1 to 2 minutes or until cheese is melted.

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Artichoke crostini with wild mushrooms is a simple and elegant appetizer that combines two delicious ingredients: artichokes and wild mushrooms. Crostini is a classic Italian appetizer that consists of toasted bread topped with various ingredients. The artichoke is a unique vegetable that has a distinctive taste and texture, while wild mushrooms bring a rich earthy flavor to the dish. This recipe is perfect for those who want to impress their guests with a sophisticated yet easy-to-make appetizer.

Ingredients

For the artichoke spread:
  • 2 jars of artichoke hearts
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
For the wild mushroom topping:
  • 1 pound wild mushrooms (such as chanterelles, porcini, or shiitake), cleaned and sliced
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the crostini:
  • 1 baguette, sliced into 1/4 inch thick rounds
  • 1/4 cup olive oil
  • 1 clove garlic, halved

Instructions

  1. Preheat the oven to 375°F.
  2. Make the artichoke spread: Drain the artichoke hearts and place them in a food processor. Add the garlic, olive oil, Parmesan cheese, salt, black pepper, and red pepper flakes. Pulse until you have a smooth paste. Set aside.
  3. Make the mushroom topping: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and garlic and sauté for 5-7 minutes, until the mushrooms are tender and browned. Stir in the chopped parsley, salt, and black pepper. Set aside.
  4. Make the crostini: Arrange the baguette slices on a baking sheet and brush each with olive oil. Toast in the oven until lightly browned, about 5-7 minutes. Rub the toasted bread with the halved garlic clove.
  5. Assemble the crostini: Spread a generous amount of the artichoke mixture onto each crostini, then top with a spoonful of the mushroom mixture.
  6. Arrange the crostini on a platter and serve immediately.

Conclusion

Artichoke crostini with wild mushrooms is a beautiful and tasty appetizer that is perfect for any occasion. With its combination of artichokes, wild mushrooms, and crusty bread, it provides a perfect balance of flavors and textures. This recipe is simple to make and can be prepared ahead of time, making it a stress-free appetizer for a dinner party or a weekday snack. Give it a try and impress your guests with this delicious and elegant dish.
Artichokes and wild mushrooms are two ingredients that can elevate any dish to the next level. They both have a unique flavor profile that can be enhanced by combining them with other ingredients. Artichoke crostini with wild mushrooms is a great dish that is perfect for any occasion. This appetizer is easy to make and can be customized to suit your taste preferences. In this article, we will share with you some valuable tips on how to make artichoke crostini with wild mushrooms recipes.

Tip #1: Use Fresh Ingredients

The quality of the ingredients used will determine the outcome of the dish. Therefore, it is important to use fresh ingredients when making artichoke crostini with wild mushrooms. If possible, buy fresh artichokes and wild mushrooms from your local farmers' market. Fresh ingredients have a better flavor and texture than frozen or canned ingredients. It is also important to keep the ingredients refrigerated until you are ready to use them.

Tip #2: Properly Prepare the Artichokes

Artichokes can be intimidating to prepare, but it is actually quite easy. To prepare artichokes for this dish, you need to first remove the tough outer leaves until you reach the tender inner leaves. Then, cut off the top third of the artichoke and trim the stem. Next, use a spoon to remove the choke, which is the fuzzy center of the artichoke. Once the artichokes are prepared, chop them into small pieces.

Tip #3: Soak the Wild Mushrooms before Cooking

Wild mushrooms can be quite dirty, so it is important to soak them in water before cooking. This will help to remove any dirt or debris that may be hiding in the crevices of the mushrooms. To soak the mushrooms, fill a bowl with water and place the mushrooms in it for about 10 minutes. After 10 minutes, remove the mushrooms from the water and pat them dry with paper towels.

Tip #4: Use a Good-Quality Bread

The bread is an important part of this dish, as it serves as the base for the artichoke and wild mushroom mixture. Therefore, it is important to use a good-quality bread. A baguette or Italian bread is perfect for this dish. However, you can also use other types of bread such as sourdough or ciabatta. It is important to choose a bread that is sturdy enough to hold the toppings without becoming soggy.

Tip #5: Flavor the Artichoke Mixture

The artichoke mixture is the star of this dish, and it is important to flavor it properly. You can add herbs such as thyme, rosemary or oregano to the mixture to add extra flavor. Lemon zest and juice can also be added to give the mixture a bright, fresh taste. Adding a sprinkling of Parmesan cheese to the mixture before baking will also enhance the flavor.

Tip #6: Don't Overload the Bread

It is important to not overload the bread with too much of the artichoke and wild mushroom mixture. This can cause the bread to become soggy and difficult to eat. A thin layer of the mixture is all that is needed. Also, make sure to spread the mixture evenly over the bread so that every bite has the same amount of toppings.

Tip #7: Bake the Crostini to Perfection

Baking the crostini is the final step in making this delicious appetizer. It is important to bake the crostini until the bread is crispy and the topping is golden brown. The oven should be preheated to 375 degrees Fahrenheit, and the crostini should be baked for about 15 minutes. Keep an eye on the crostini while they bake to ensure that they don't burn.

Conclusion

Artichoke crostini with wild mushrooms is a delicious appetizer that is perfect for any occasion. By following these valuable tips, you can create a dish that is full of flavor and texture. Remember to use fresh ingredients, properly prepare the artichokes, soak the wild mushrooms, use a good-quality bread, flavor the artichoke mixture, don't overload the bread, and bake the crostini to perfection. With these tips, you will be able to make a dish that is sure to impress your guests.

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