Herb & Artichoke Crostini

This variation on garlic bread is a fantastic appetizer. If you’re a fan of green herbs, artichokes, salty feta and really fragrant garlic this recipe is for you. I know it’s certainly for me, since there’s carbs involved also. What I particularly like about this recipe (other than the serious flavor bomb), is that it’s convenient to make if you’re cooking for a large group of people. It doesn’t take more effort to cook this for 20 than for 2 people, so I encourage you to make the whole batch. Leftover herb spread can be stored in the fridge for a few days, until you’re ready to toast more bread.

Herb and Artichoke Crostini
Serves 16
Print
Total Time
20 min
Total Time
20 min
150 calories
19 g
17 g
7 g
5 g
4 g
83 g
174 g
1 g
0 g
2 g
Nutrition Facts
Serving Size
83g
Servings
16
Amount Per Serving
Calories 150
Calories from Fat 60
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 17mg
6%
Sodium 174mg
7%
Total Carbohydrates 19g
6%
Dietary Fiber 5g
18%
Sugars 1g
Protein 5g
Vitamin A
11%
Vitamin C
15%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup of fresh parsley
  2. 10 large leaves of fresh basil
  3. 1/4 cup chives
  4. 6 marinated artichoke hearts
  5. 6 cloves garlic, peeled
  6. 1/4 cup of feta cheese
  7. 1 stick of butter
  8. 1 foot-long crusty french bread
Instructions
  1. Preheat oven to 350 F.
  2. Take a stick of butter out of the fridge and let it soften to room temperature. Peel 6 garlic cloves.
  3. This entire recipe can be done by hand, with a sharp knife and a cutting board, but I chose to go the fast route, and use a food processor. In a food processor, add the parsley, basil and chives and chop finely. Add the artichoke hearts and garlic and pulse again, until everything is finely chopped. Add the feta and butter and blitz everything around until you have a green paste.
  4. Slice the french bread (you can get really fancy and slice it an angle, which I totally forgot to do this time) and spread some herb topping on each slice of bread. Place the slices of bread on a baking sheet and bake at 350 for about 10 minutes, until the bread starts browning and getting crispy.
Notes
  1. Makes about 16 slices
Adapted from Tasty Kitchen
beta
calories
150
fat
7g
protein
5g
carbs
19g
more
Adapted from Tasty Kitchen
A Kitchen Odyssey http://akitchenodyssey.com/