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!

Summer In Your Mouth

Basil and tomatoes are one of the greatest combos ever (next to Frodo and Sam, 007 & M, or Skywalker & Obi-Wan). Some things just go together!

Bruschetta is an explosion of flavors in your mouth and you can't help but taste summer.  This is one of our son's favorite appetizers or snacks...although, to be honest, we have eaten an entire tray as our supper some nights.  The key here is getting fresh tomatoes off the vine from your local farmer's market and fresh ingredients--it's better for you, the environment and the economy.

Keep it simple with a fresh loaf of French bread; or, go all out with the goat cheese and toasted pine nuts version.

Note: 

I have never tried this, but you could conceivably exchange cilantro, red onions, and jalapeños for the basil and green onions, and make a salsa.

Equipment: 

Large mixing bowl

Chopping Surface

Knives to chop

Ingredients:

3 cups tomatoes, diced

5 green onions, sliced

2 cloves garlic, minced

10-12 basil leaves, chopped

1 tsp kosher salt

Fresh ground pepper

3 Tablespoons olive oil

2 tsp red wine vinegar

Juice of 1/2 to 1 lemon

French bread or ciabatta, sliced

4 oz. Soft goat cheese

1/3 cup pine nuts, toasted & chopped

Instructions:

1. Wash your hands.

2. Wash tomatoes, herbs, and onions.

3. Seed tomatoes and finely dice them.

4. Slice your green onions and mince the garlic
5. Chop a nice handful of fresh basil.  Sorry the dried stuff isn't good enough for this.

6. Combine first 9 ingredients. (except bread, cheese, and nuts)

Add 2 teaspoons of red wine vinegar

Add 3 Tablespoons of good olive oil

Add juice of 1/2 to 1 full lemon.

7. Once it's gently combined, adjust the taste according to your liking with additional salt, lemon, vinegar, or oil.

8. Slice fresh baguette and enjoy!

Optional, but so worth it:

9. Toast slices of bread in oven with a drizzle of oil

10. Toast pine nuts ( as demonstrated in previous blog. Remember these little nuts burn easily) 

11. Spread goat cheese on toast.

12. Sprinkle pinenuts on bread.

13. Place generous helping of tomatoe mix on top.