Best Artichoke Dill Crostini Recipes

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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.

ARTICHOKE AND BEAN CROSTINI



Artichoke and Bean Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 49m

Yield 4 to 6 servings

Number Of Ingredients 12

Vegetable cooking spray
4 very thin slices prosciutto
12 (1/4-inch thick) slices rustic country bread
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup grated Pecorino Romano
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
  • Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
  • On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
  • In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

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.

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.

SIMPLE CROSTINI



Simple Crostini image

Crostini are perfect spooned high with your pick of toppings.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Makes 60

Number Of Ingredients 10

1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
White-Bean and Caper Crostini
Tomato-Basil Crostini
Artichoke-Dill Crostini
Salami-Ricotta Crostini
Pesto-Bocconcini Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini

Steps:

  • Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
  • Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g

CHEEZY ARTICHOKE CROSTINI



Cheezy Artichoke Crostini image

This is an appetizer I made for Mother's Day this year. I used as a base, the cashew cream recipe from Color Me Vegan, and then added some extra garlic and nutritional yeast to give it a bit more cheezy artichoke dip flavor. prep. time includes the time it takes to soak the raw cashews overnight.

Provided by Kozmic Blues

Categories     Spreads

Time 12h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup raw cashews
1 tablespoon olive oil, plus additional oil for brushing
1/2 yellow onion, finely chopped
1 teaspoon miso (white or yellow)
1 tablespoon lemon juice
1 tablespoon water
1 -2 garlic clove, minced
1 -2 tablespoon nutritional yeast
salt and pepper, to taste
1 (14 1/2 ounce) can artichokes, chopped
1 baguette, sliced
fresh chives, minced, for garnish

Steps:

  • Soak the cashews overnight in just enough water to completely cover them. The next day, drain and rinse the cashews, then set aside.
  • In a medium sauté pan, sauté the onions in the 1 tablespoon of oil until translucent and tender, about 5 to 7 minutes.
  • Place the soaked cashews, sautéed onions, miso, lemon juice, minced garlic and water into a blender and process until smooth.
  • Mix in the chopped artichokes, and nutritional yeast, salt and pepper, to taste.
  • In the meantime, preheat broilier to high.
  • Brush the baguette slices with a light layer of olive oil and broil for 2-4 minutes, watching closely to not burn.
  • Top each toasted slice with 1 tbsp of the cheezy artichoke spread then sprinkle with chives.

Nutrition Facts : Calories 517.5, Fat 12.2, SaturatedFat 2.5, Sodium 735, Carbohydrate 85, Fiber 7, Sugar 5, Protein 20.1

SPINACH ARTICHOKE CROSTINI



Spinach Artichoke Crostini image

This is so quick to put together, and it always disappears just as quickly! I use a whole wheat baguette when I can get it, but white works just as well. This is also nice with a bit of olive oil drizzled over. I modified this recipe from one I found on another site.

Provided by Vino Girl

Categories     Lunch/Snacks

Time 17m

Yield 1 loaf

Number Of Ingredients 10

1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1/3 cup red onion, chopped small
1 plum tomato, chopped small
1 cup fresh spinach leaves, chopped small
5 tablespoons light mayonnaise
1/2 cup parmesan cheese, shredded
1 loaf french whole wheat baguette
garlic powder, to taste (optional)
salt, to taste (optional)
pepper, to taste (optional)

Steps:

  • Preheat oven broiler.
  • Slice bread on a diagonal about 1/3" thick and place on a large cookie sheet.
  • In a medium bowl, combine artichoke hearts, cheese, onion, spinach, tomato, and mayonnaise.
  • Spread the artichoke mixture evenly on the baguette slices.
  • Sprinkle on garlic, pepper, and salt if desired.
  • Place in oven and broil for about 2 minutes, or until artichoke mixture is melted and lightly browned.

Nutrition Facts : Calories 599.3, Fat 39.6, SaturatedFat 12.5, Cholesterol 70.2, Sodium 1567.1, Carbohydrate 38.1, Fiber 12.2, Sugar 9.5, Protein 28

ARTICHOKE CROSTINI WITH WILD MUSHROOMS



Artichoke Crostini with Wild Mushrooms image

It's always great to impress someone special with great hors d'oeuvres. My favorite is this healthy crostini-one of my favorites-with an artichoke purée, plenty of fresh mushrooms, and a little horseradish for an extra kick. It's a delicious, savory little bite that is satisfying but won't fill you up.

Provided by Chad Sarno

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 cups steamed or jarred artichoke hearts
1/2 cup pine nuts, toasted
3 cloves roasted garlic, or 1 minced raw
1 1/2 tablespoons lemon zest
Juice of 1/2 lemon
1/2 shallot, chopped
1/4 teaspoon sea salt, or to taste
1 tablespoon fresh flat-leaf parsley, minced
1 teaspoon fresh thyme leaves, minced
Cracked black pepper
1 1/2 cups loosely-packed chanterelle, hedgehog, or other wild mushrooms
1/2 shallot, or red onion, finely minced
1/4 cup vegetable stock
2 tablespoons minced chives
2 teaspoons fresh rosemary, minced
Sea salt to taste
Freshly-ground black pepper
1 whole grain baguette
1 Recipe artichoke puree
1 Recipe sauteed wild mushrooms
1 teaspoon fresh horseradish root, peeled and finely zested
Truffle oil to garnish, optional

Steps:

  • Artichoke Purée: Lightly toast pine nuts in a dry saute pan over medium-low heat until golden. If using jarred baby artichoke hearts, strain and rinse well. Using a food processor, pulse all ingredients except parsley and thyme to a coarse puree, stirring as needed. Season to taste with salt and pepper, and fold in fresh herbs. Set aside.
  • Sautéed Wild Mushrooms: Place a large saute pan over medium heat. Add the minced shallot, tossing until translucent, slightly golden, and beginning to stick. Add the mushrooms, and a splash of the vegetable stock to deglaze. Add another splash of vegetable stock when the first stock addition reduces and the mushrooms begin to stick, being careful not to let it burn. Stir in fresh herbs and season with salt and pepper. Saute until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes.Meanwhile, slice the baguette on the bias into slices. Lightly grease a hot griddle pan and grill lightly on both sides.
  • To assemble, lay out crostini and on each place about 1 to 2 tablespoons of the artichoke puree. Top with sauteed mushrooms and finish with fresh horseradish root, shaved fine using a microplane zester, and drizzle with truffle oil if desired.

Understanding Artichoke Dill Crostini Recipes

Artichoke dill crostini recipes are a popular appetizer that is simple to make and loved by many. This dish comes from the Italian cuisine, where "crostini" refers to small bread slices toasted or grilled and topped with various toppings. This recipe is commonly served for a wide range of events, including dinner parties, potlucks, and special occasions. While it's easy to make, it can impress guests with its sophisticated flavor and texture.

The Components of Artichoke Dill Crostini Recipes

Artichoke dill crostini recipes are typically made with just a few simple ingredients, including: 1. Bread: The bread used in this recipe is usually sliced baguette or Italian bread, which is sliced to about half an inch thick. 2. Artichokes: Canned or frozen artichokes should be drained and chopped into small pieces. 3. Dill: Dill is the aromatic herb that gives this recipe its unmistakable flavor. Fresh or dried dill can be used, depending on personal preference. 4. Cheese: This recipe is usually made with Parmesan cheese or goat cheese, but any soft or salty cheese can be used. 5. Olive oil: This ingredient is used to toast the bread and add flavor to the artichoke topping. 6. Garlic: A small garlic clove adds a nice depth of flavor and aroma to the recipe.

The Preparation Process

Making artichoke dill crostini recipes involves the following steps: 1. Preheat your oven to 375°F. Thinly slice your bread, and then drizzle olive oil over each slice. 2. Place the slices of bread on a baking tray, and bake in the oven for about 10 minutes until they are golden brown and crispy. 3. In a small bowl, mix together the chopped artichokes, cheese, and dill. 4. In a skillet, heat the oil on medium-high heat, then add the garlic and cook it until fragrant. Add the artichoke mixture to the skillet and cook for about five minutes. 5. Spoon the artichoke mixture onto the top of each bread slice and serve.

Artichoke Dill Crostini Recipes – Modifications and Variations

While this recipe is already tasty, it can be tweaked or modified to suit your taste. Here are some variations of this recipe that you may want to try: 1. Replace the artichokes with spinach or roasted red peppers for a different flavor and texture. 2. Use different herbs, such as basil or parsley, instead of the dill. 3. Add some sliced cherry tomatoes or chopped cucumbers for an extra layer of freshness. 4. Drizzle some balsamic glaze or honey over each crostini to add sweetness. 5. Serve with different types of cheese or a mixture of cheeses, such as feta, mozzarella, or blue cheese.

Conclusion

Artichoke dill crostini recipes are a great appetizer that is always a hit among guests. It's quick and easy to make, and the ingredients can be tweaked to suit your taste. Whether you're hosting a dinner party or looking for snack ideas, this recipe is sure to satisfy both your taste buds and those who are lucky enough to try it.
Artichoke dill crostini is a delicious and easy-to-make appetizer that is perfect for any occasion. Artichokes are packed with nutrients and antioxidants, while dill adds a fresh and fragrant flavor to the dish. The crostini, or toasted bread, adds a nice crunch and texture to the dish, making it very satisfying. Here are some valuable tips to help you make the best artichoke dill crostini recipe:

Tip 1: Use fresh and high-quality ingredients

When making artichoke dill crostini, it is important to use fresh and high-quality ingredients. This will ensure that the dish is flavorful and has the right texture. Look for fresh artichokes that are firm and have tightly closed leaves. Dill is also best when used fresh, so try to get some from your local farmer's market or grocery store. Use fresh bread that is still soft and not stale to make the crostini, as stale bread will not toast well and will taste dry.

Tip 2: Prepare your artichokes properly

Preparing artichokes can be a bit tricky, but it is worth it for the delicious flavor they bring to the dish. First, remove any damaged or brown outer leaves from the artichoke, then trim the top and stem using a sharp knife. Next, cut the artichoke in half and remove the fuzzy choke using a spoon. Finally, cut the artichoke into small pieces and sauté them with garlic and olive oil until they are tender.

Tip 3: Add some tangy elements

To balance the rich and savory flavors of the artichokes and dill, it is a good idea to add some tangy elements to the dish. You can do this by adding some lemon juice or zest to the artichoke mixture, or by topping the crostini with some feta cheese, which has a tangy and salty flavor. A drizzle of balsamic glaze on top of the crostini will also add some tangy sweetness to the dish.

Tip 4: Experiment with different breads

While traditional crostini is made with baguette, you can experiment with different types of bread to give your artichoke dill crostini recipe a unique twist. For example, you can use rye bread, sourdough, or even pita bread to make the crostini. This will add some variety to the dish and allow you to play with different textures.

Tip 5: Use the right amount of seasoning

Seasoning is key to making any dish taste good, but it is especially important when making artichoke dill crostini. You want to make sure that the artichokes are well-seasoned, but not overpowering. A good rule of thumb is to use a little bit of salt and pepper, along with some fresh herbs like dill and parsley. Taste the artichoke mixture as you go along to ensure that it is seasoned just right.

Tip 6: Serve the crostini warm

Crostini is best when served warm, so make sure to toast the bread just before serving. The artichoke mixture can be made ahead of time and stored in the fridge, but make sure to warm it up before you serve it. This will ensure that the dish is flavorful and the crostini is nice and crispy.
Conclusion:
Artichoke dill crostini is a delicious and easy-to-make appetizer that is perfect for any occasion. By using fresh and high-quality ingredients, preparing your artichokes properly, adding some tangy elements, experimenting with different breads, using the right amount of seasoning, and serving the crostini warm, you can make a dish that your guests will love. So get creative in the kitchen and enjoy making this tasty appetizer!

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