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 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!