Thursday, November 11, 2010

Attention Artichoke Lovers!

Try this artichoke crostini for a quick, crowd pleasing appetizer. Great for cocktail parties and much more impressive than your classic bruschetta!

Per usual, I started with a recipe from one of my favorite go-to websites{in this case Martha Stewart}, and made it my own. My additions were the kalamata olives and tomatoes to add both color and kick.

To make this, you'll need:
  • One 12-13 oz jar marinated artichokes, drained, rinsed & finely chopped
  • Two tablespoons minced kalamata olives
  • One handful finely chopped cherry or grape tomatoes
  • 1/2 cup shredded Parmesan
  • One baguette
  • Olive oil
  • Two tablespoons fresh chopped parsley
  • Coarse salt and ground pepper


  • To make crostini:
    • Preheat oven to 350 degrees
    • Slice baguette and brush each piece with olive oil
    • Season with salt and pepper and bake until golden (approx. 10 minutes)
  • To make topping, combine artichokes, kalamata olives, tomatoes, parsley, Parmesan and two tablespoons olive oil. Season with salt and pepper.
  • Dividing evenly, spoon topping onto crostini; recipe will make about 16 servings
Note: Crostini and topping can be made beforehand. However, wait to spoon the topping onto the crostini until you are ready to serve. Nobody wants soggy bread!


  1. I wonder if I could just use the artichoke hearts that are packed in water? I'm thinking since the recipe calls for rinsing anyway. Lovely blog- I will definitely be back!


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