GRILLED ARTICHOKE AND SPINACH PESTO CROSTINI RECIPE

Grilled Artichoke and Spinach Pesto Crostini Recipe image

Provided by connieo

Number Of Ingredients 10

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1 cup marinated artichoke hearts, quartered
2 cups fresh spinach leaves, packed down
1 tomato (if using)
1/2 cup walnuts, chopped, toasted
1 lemon, zest and juiced
2 garlic cloves
1/2 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil, plus more for drizzling
Salt & pepper to taste
1 (12-16 inch) ciabatta loaf, cut into 1/2 inch slices

Steps:

1. In a food processor, combine artichokes, spinach, tomato (if using), walnuts, lemon zest & juice, garlic, and Parmesan. Pulse to finely chop all ingredients, stopping a few times to scrape down the sides. Then, with machine running, drizzle in olive oil. Season pesto to taste with salt & pepper. 2. Place a grill pan on medium-high heat or preheat a gas or charcoal grill. Drizzle ciabatta slices with olive oil. Grill until toasted, about 5 minutes. 3. Spread artichoke pesto over toasted ciabatta & serve.