Artichoke Crostini

Name: Artichoke Crostini
Prep time: 30 min
Total time: 30 min
Yield: 32 appetizers.
Cuisine: Italian Appetizers, Italian Recipes, Italian Vegetarian Recipes
Ingredients: 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

"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."

Ingredients

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

Directions

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.
In a large bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices.

Nutrition Facts

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

Originally published as Metropolitan Crostini in Light & Tasty August/September 2005

Reviews

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Average Rating:

amehart

Apr 13, 2018

Great start but I did use the marinated artichokes as it needed more seasoning. Will definitely make again and play with the recipe a little more. Simple and light appetizer that everyone really enjoyed.
btakpowers

Mar 1, 2015

Delicious, loved it!
dalimom

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
stumpyiam

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!