Artichokes and Hearts of Palm Crostinis

By susanwadle

from Susan Wadle - source unknown

Ingredients

• 1 16 ounce can artichoke hearts (not marinated), drained
• 1 16 ounce can hearts of palm, drained
• juice of 1 lemon
• 1/4 cup tarragon vinegar
• 1/3 cup olive oil
• 1/4 cup fresh diil, chopped
• 1/4 cup fresh Italian parsley, chopped
• freshly ground pepper to taste
• 1 baguette
• 1/4 cup olive oil
• kosher salt
• freshly ground pepper

Details

Servings 20

Preparation

Step 1

For the crostinis: slice the baguette diagonally into 1/4" slices. You should have 20 - 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper. Bake the toasts for 15 - 20 minutes or until they are crisp and browned. Serve at room temperature.

Put the artichoke hearts and hearts of palm in the bowl of a food processor and chop coarsely.

In a medium mixing bowl, combine the lemon juice, vinegar, and olive oil and stir in the chopped artichoke hearts and hearts of palm. Add dill and parsley, stir to combine and season to taste.

Spoon the mixture on to the crostinis and serve immediately.