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Grilled Artichoke and Spinach Pesto Crostini

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Try adding tomatoes!

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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

Details

Servings 6
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

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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