Grilled Artichoke and Spinach Pesto Crostini

Try adding tomatoes!

Grilled Artichoke and Spinach Pesto Crostini
Grilled Artichoke and Spinach Pesto Crostini

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup marinated artichoke hearts, quartered

  • 2

    cups fresh spinach leaves, packed down

  • 1

    tomato (if using)

  • 1/2

    cup walnuts, chopped, toasted

  • 1

    lemon, zest and juiced

  • 2

    garlic cloves

  • 1/2

    cup grated Parmesan cheese

  • 1/2

    cup extra-virgin olive oil, plus more for drizzling

  • Salt & pepper to taste

  • 1

    (12-16 inch) ciabatta loaf, cut into 1/2 inch slices

Directions

1. In a food processor, combine artichokes, spinach, tomato (if using), walnuts, lemon zest & juice, garlic, and Parmesan. Pulse to finely chop all ingredients, stopping a few times to scrape down the sides. Then, with machine running, drizzle in olive oil. Season pesto to taste with salt & pepper. 2. Place a grill pan on medium-high heat or preheat a gas or charcoal grill. Drizzle ciabatta slices with olive oil. Grill until toasted, about 5 minutes. 3. Spread artichoke pesto over toasted ciabatta & serve.

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