Artichoke-Parmesan Crostini

By t1bishop

These crostini make a lighter alternative to fat-laden
artichoke dip and a great freezer staple to keep on hand
for entertaining. The artichoke mixture will keep in your freezer for two months.

Ingredients

• 1 (14-ounce) jar marinated artichoke hearts, drained
• 1/2 cup shredded Parmesan cheese, plus extra for garnish, if desired
• 1/4 cup fresh parsley
• 2 tablespoons olive oil
• Toasted bread rounds for serving

Details

Servings 2
Preparation time 5mins
Cooking time 10mins

Preparation

Step 1

In the bowl of a food processor, combine artichoke
hearts, Parmesan, parsley and olive oil. Pulse until finely
chopped. Remove to a bowl. Refrigerate up to 2 days, or
freeze.

When ready to serve, spread on lightly toasted
rounds of bread and sprinkle each with a few shreds of
Parmesan before serving.


Freeze-ahead note: This mixture takes longer to thaw
than you might think, so remove from the freezer at least 4 hours before you want to serve.