Lemony Artichoke Crostini Recipe
Nothing sets the tone for a party better than a platter of appetizers. When guests walk in, grab a drink, and dig into the appetizers, the party has begun and is off to a great start. Crostini, which means "little crust" or "little toast" in Italian, are small, toasted slices of bread that are often used as a base for various toppings and spreads, making them a popular appetizer or snack in Italian cuisine. In this recipe for lemony artichoke crostini, we've combined tasty artichoke hearts with lemon to create a mouthwatering crostini topping that is fresh and light compared to traditional artichoke dip.
Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "This recipe is one of my standard go-to appetizers. It's super easy to throw together, is naturally vegan so is acceptable to those with dietary restrictions, and is so delicious that everyone wants the recipe."
Read on to learn how to make this easy appetizer, which just might be perfect for your next party or holiday.
Gather the ingredients for lemony artichoke crostini recipe
To make this recipe, you'll need a fresh lemon and some chives from the produce department. Then pick up canned artichoke hearts, pine nuts, and a baguette loaf. "Bakeries tend to have lots of fresh bread variations and although traditional crostini is made with loaves smaller in size, if you prefer a more substantial bread size, feel free to go for a ciabatta or sourdough," Hahn shares.
Check your pantry for olive oil, coarse salt, and pepper and you're good to go.
Step 1: Preheat the oven.
Preheat oven to 400 F.
Step 2: Zest and juice the lemon.
Zest the lemon and juice 2 teaspoons of the juice.
Step 3: Add the ingredients to a food processor.
Add the lemon zest, lemon juice, artichokes, pine nuts, olive oil, salt, and pepper to a food processor.
Step 4: Pulse the mixture.
Pulse about 15-20 times to break down the ingredients but don't over process to a paste.
Step 5: Add the chives.
Remove the mixture from the food processor, add to a bowl and add the chives.
Step 6: Slice the bread.
Slice the bread into ½-inch slices and place on a baking sheet.
Step 7: Toast the bread.
Bake for 6-8 minutes or until toasted and lightly browned.
Step 8: Add the mixture to the bread.
Top the bread with the artichoke mixture.
Step 9: Serve the crostini.
The lemony artichoke crostini is ready to serve.
How can I customize the lemony artichoke crostini?
This recipe is light and delicious just as it is, but there are many ways to mix it up. "When making this recipe, sometimes I like to make a variety of crostini using this lemony artichoke mixture as the base and choosing three or more different toppings like kalamata olives, roasted red peppers, or capers," Hahn shares.
You can also try garnishing with fresh herbs in addition or in place of the chives. Basil, mint, or oregano work well and add a burst of color and freshness to the crostini. Sprinkle toasted pine nuts, slivered almonds, or hemp seeds over the crostini for added texture and a hint of nuttiness. Roast or grill some vegetables like zucchini, bell peppers, or cherry tomatoes to add to the crostini for a colorful and tasty twist.
If you enjoy some heat, consider adding red pepper flakes or a drizzle of hot sauce to the spread for a spicy kick. Or chop up some jalapenos and add them to the food processor when pulsing the mixture.
What pairs well with lemony artichoke crostini?
If you want to offer the artichoke spread on something other than a baguette, make extra and serve it in a bowl next to a selection of fresh, crisp vegetables for dipping. Some options include carrot and cucumber sticks, cherry tomatoes, bell pepper strips, or celery. This will be especially welcome to anyone who is gluten-free.
The crostini work beautifully next to a colorful crudités platter with a variety of raw vegetables. Include items like radishes, baby carrots, sugar snap peas, and broccoli florets. Pair them with a dipping sauce or dressing.
Pair with different flavors of hummus such as classic, roasted red pepper, or spinach, along with the lemony artichoke crostini. Guacamole pairs well with the lemony flavor of the artichoke spread. Serve it with tortilla chips, fresh tortilla strips, or vegetable slices for dipping. A bowl of mixed olives, including varieties like Kalamata and green olives, adds a briny and savory component to your appetizer spread.
- 1 lemon
- 2 15-ounce cans artichokes, rinsed and drained
- ½ cup pine nuts
- 2 tablespoons olive oil
- ½ teaspoon coarse salt
- ⅛ teaspoon pepper
- 2 tablespoons minced chives
- 1 loaf baguette
- Preheat oven to 400 F.
- Zest the lemon and juice 2 teaspoons of the juice.
- Add the lemon zest, lemon juice, artichokes, pine nuts, olive oil, salt, and pepper to a food processor.
- Pulse about 15-20 times to break down the ingredients but don't over process to a paste.
- Remove the mixture from the food processor, add to a bowl and add the chives.
- Slice the bread into ½-inch slices and place on a baking sheet.
- Bake for 6-8 minutes or until toasted and lightly browned.
- Top the bread with the artichoke mixture.
- The lemony artichoke crostini is ready to serve.
| Calories per Serving | 323 |
| Total Fat | 13.7 g |
| Saturated Fat | 1.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 43.7 g |
| Dietary Fiber | 9.6 g |
| Total Sugars | 4.5 g |
| Sodium | 517.6 mg |
| Protein | 11.8 g |
