Sunday, July 20, 2014

Lemon Artichoke Crostini

Having visitors, whether friends or family, means having snacks, beverages and entertainment planned; and, of course, time to chat and catch up!

It's really no different when Jon stops by, and I try to make a few favorites as well as find something new he might like! Don't you get tired of Chips & Salsa or a bowl of hummus and pita chips??

Let me introduce you to the versatility of crostini or bruschetta--a great option for snacking.
Classic Tomato Bruschetta can involve some 'leg work' in terms of chopping and prepping, so when i discovered 3 of Jon's favorite ingredients combined into a blender...involving little prep and work...look out! We all win!

Your food is only as good as the quality of ingredients you buy!
When making bruschetta or crostini, buy quality bread, ideally from a a local bakery!

--upper arm strength
--fork and mixing bowl
--sharp knife for mincing and chopping

Good quality baguette or ciabatta

1 (14oz) jar of artichoke hearts, drained
3 Tbls extra-virgin olive oil
1 medium lemon juiced
2 Tbls fresh basil, chopped
1 garlic clove, minced
1/2 cup parmesan cheese, finely grated
1/2-1 tsp salt to taste, start with 1/2 tsp
1/2-1 tsp pepper to taste

1. Wash your hands. 
2. Coarsely prep your ingredients.

3. Combine ingredients into blender & pulse. (This may require shaking cup intermittently or adding a little extra juice or oil to enhance blending). 

4. Slice the baguette into 1/2" pieces.

5. For extra flavor, rub each side with fresh garlic and drizzle with olive oil & salt.

6. Toast until golden brown.

7. Assemble the crostinis and drizzle with a little olive oil and parmesan shavings!


  1. I wish for the great of success in all of our destiny endeavors

  2. They repel pests, it becomes very hard for insects to lay their eggs and grow more around a vegetable garden browse around here their focus on client feedback is particularly notable.