Thursday, February 2, 2012

Feta Artichoke Crostini

Last time I had a party I made these crostini and they literally flew off the plates and people kept asking for more. They are a fresh and flavorful combination of tomatoes, artichokes and feta. 

I would consider these a slightly fancier appetizer since artichokes in the jar are expensive and feta is a little pricier too [then say, a can of Rotel and some Velveeta?].

But when you are looking for a little nicer and more grown up appetizer these are perfect. 

My only major recommendation is to make sure the mixture is adequately salted to bring out the flavors AND to buy a sourdough baguette and not french bread or a regular baguette. You want the bread to be slightly chewy but still crisp and its so hard with regular baguettes! (You may notice in my pictures that all my grocery stores had was a regular, but I know it would have been better with sourdough!)


Feta Artichoke Crostini
slightly adapted from the Taste of Home Appetizer Cookbook

Serves 12 as appetizers (makes about 20 crostini) 
Ingredients
1 jar (7.5 ounces) marinated artichoke hearts
1 cup diced seeded tomatoes
1 cup (4 ounces) crumbled feta cheese
1/3 cup grated Parmesan cheese
2 green onions, thinly sliced
salt to taste

1 loaf sourdough bread (about 20 inches long)

Directions

Drain artichokes but save 2 tablespoons of the marinade. Chop artichokes (by hand or in food processor) and then add tomatoes, feta cheese, Parmesan cheese, green onions. salt and reserved marinade.

If possible, cover and refrigerate 1 hour. 

Cut baguette into half inch slices. **Place on baking sheet and broil for 1 minute on each side. Then add artichoke mixture and broil for 2-4 minutes or until edges of bread are browned, the artichoke mixture doesn't need to cook or be hot, just the bread.

Serve immediately.

Enjoy!


**Cook's note: I like to broil my bread first, so it doesn't get soggy from adding the food mixture. Plus you don't necessarily want the mixture hot although warm would be okay. You could even broil/toast the bread completely before and then just add the cool artichoke mixture. When in doubt, make one to try and then if don't like it adjust accordingly (i.e. broil bread first, don't broil bread first, bread fresh, mixture warmer vs. cooler)


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