Ingredients Jump to Instructions ↓

  1. 1 loaf French or Sesame Semolina bread, sliced 1-inch thick Extra-virgin olive oil

  2. 1 large garlic clove, halved lengthwise Artichoke Topping:

  3. 1 (15-ounce) can artichoke hearts, drained and rinsed

  4. 1 cup coarsely chopped flat-leaf parsley Zest of

  5. 1 lemon, finely grated

  6. 2 garlic cloves, coarsely chopped

  7. 1/2 cup extra-virgin olive oil

  8. 1/2 cup shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Place a large non-stick skillet over medium heat. Brush both sides of the bread slices with olive oil and place a few at time in the hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub the cut side of the garlic on the bread toasts to infuse a subtle flavor. Combine all ingredients for artichoke topping in a food processor and pulse until combined. Spoon a tablespoon of the mixture on the garlic crostini.


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