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Artichoke Crostini

"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.
  • Makes
    32 appetizers


  • 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


  • 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
Nutrition 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.
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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!

  • mike
    Mar 25, 2006

    No comment left

  • Chris
    Dec 31, 2005

    No comment left