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Artichoke Crostini Recipe

Artichoke Crostini Recipe

"This appetizer is wonderful when vine-ripened tomatoes and fresh basil are at their best," Janne Rowe writes from Wichita, Kansas. "It's easily doubled for large get-togethers."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:16 servings


  • 1 sourdough baguette (1 pound)
  • 2 cups chopped seeded tomatoes
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 2 tablespoons minced fresh basil
  • 2 tablespoons olive oil
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon pepper


  • 1. Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with cooking spray. Bake at 325° for 7-10 minutes or until crisp. Cool on a wire rack.
  • 2. In a large bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices. Yield: 32 appetizers.

Nutritional Facts

2 pieces equals 106 calories, 3 g fat (trace saturated fat), 0 cholesterol, 314 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Artichoke Crostini

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Reviewed Mar. 1, 2015

"Delicious, loved it!"

Reviewed Nov. 19, 2012

"I changed just a tad.I put this on sour dough slices and put a bit of swiss cheese on top and toasted. YUM YUM YUM"

Reviewed Aug. 3, 2010

"I changed just a few things. I used marinated artichoke hearts, added some salt to taste, and drizzled the bread with olive oil, onion powder and garlic powder. It was nom nom nom!"

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