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 one...in a blender...involving little prep and work...look out! We all win!

Tip:
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!

Equipment:

Nutri-Bullet

--OR:

--upper arm strength

--fork and mixing bowl

--sharp knife for mincing and chopping

Ingredients:

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

Instructions:

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!