Cheesy Artichoke Crostini
Aperfect holiday appetizer, these cheesy artichoke crostini feature a creamy artichoke dip-inspired topping atop ultra crispy crostini toasts with a sweet and tangy pepper drop on top.
Yield: about 9 crostini
Ingredients
- 9 Italian crostini toasts, or lightly toasted baguette slices
- 12 oz / 340 g DeLallo Marinated Artichoke Hearts, drained and chopped
- ¼ cup / 56 g mayonnaise
- ¼ cup / 25 g finely grated Parmesan cheese
- ¼ cup / 25 g finely grated Pecorino cheese
- ⅓ cup / 38 g grated mozzarella cheese
- 3 tablespoons minced shallots, from about 1 large shallot
- 1 tablespoon chopped fresh parsley
- 2 teaspoons fresh squeezed lemon juice
- ⅛ teaspoon kosher salt, or to taste
- freshly ground black pepper, to taste
- DeLallo Sweet & Tangy Pepper Drops, for topping
Instructions
- Preheat oven to 375 degrees F. Arrange toasts in a single layer on a baking sheet.
- In a bowl, combine chopped artichoke hearts with mayonnaise, cheeses, shallots, parsley and lemon juice. Season to taste with salt and pepper.
- Dollop a heaping tablespoon onto the top of each toast, spreading into an even layer. Top with a Pepperdrop as desired.
- Bake for 5 to 7 minutes or until filling is warmed through and starting to bubble. If desired, you can broil them for a minute or so at the very end until the topping is super bubbly. Just keep an eye on the toasts as the edges will go from golden brown to burnt in the blink of an eye.
- Remove from oven and let cool slightly before serving warm.
- Toasts can be assembled up to 4 hours ahead of time and refrigerated; bake just prior to serving.