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Artichoke Crostinis


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  • Crostinis:
  • 1 Loaf Ciabatta bread 6"x4"
  • 1/4 cup olive oil
  • Portobellos:
  • 2 Portabello mushrooms
  • 2 tsp garlic chopped
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • Topping:
  • 2 Tbs olive oil
  • 8 oz prosciutto ham
  • 8 oz artichoke & garlic cheese spread


Servings 4
Preparation time 60mins
Cooking time 90mins


Step 1

Preheat oven to 350% F.

Portabell Prep:
Remove the gills of the portabello by scraping he underside with a soup spoon; trim stem. Combine olive oil, balsamic and garlic in a 2 quart glass bowl. Add mushrooms turning to coat well with the marinade. Allow to marinate for 30 minutes. Remove mushrooms from marinade and roast on a baking sheet for 8 minutes. When cool, slice the portabellos 1/4" thick.
Ciabatta Prep:
Slice lenghwise a maximun 1/4" thick. Brush with olive oil and plce on baking sheet. Bake for 10 minutes or until golden brown. Remove and set aside.
Topping Prep:
Cut the sliced prosciutto into 1/4" wide strips and place on a baking sheet, separate and in a single layer, and cook for 10 to 12 minutes, or until crispy.
Top each crostini with the mushroom slices. Spread 1 1/2 Tbs of cheese spread on top of the mushrooms slices. Top with ham and bake for 3-4 minutes to heat crostinis through. Serve immediately.


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