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Artichoke and Cheese Crostini




Recipe from Ciao Italia Family Classics



Crostini means little toasts. Small baguette slices are browned in a little olive oil, grilled or toasted, and topped with artichokes and cheese. This is a delicious addition to a buffet that can be made ahead.

Number of Servings

Serves 12


4 garlic cloves, peeled
2 shallots, peeled and cut in half
1/2 pound Parmigiano Reggiano cheese, grated and divided
1 cup reduced-fat mayonnaise
2 6-ounce containers of mascarpone cheese, or one 8-ounce block of low-fat cream cheese, at room temperature
Juice of 2 limes
1/2 teaspoon crushed red pepper flakes or red pepper paste
2 12-ounces boxes of frozen artichoke hearts, thawed and drained
Olive oil spray
4 day-old baguettes cut into _-inch-thick slices and browned in olive oil

Preparation - Directions

1. Preheat oven to 400°F. Using a food processor, finely chop the garlic and shallots. Add 1/2 cup of the Parmigiano Reggiano, the mayonnaise, mascarpone or cream cheese, lime juice and red pepper flakes. Process until almost smooth, then add the artichoke hearts and pulse until coarsely chopped.

2. Spoon the mixture into a 6-cup gratin dish, lightly coated with olive oil. Sprinkle the top evenly with the remaining Parmigiano Reggiano cheese. Bake for 20 minutes or until bubbly and hot.

3. Serve hot with the toasted baguette slices and let everyone top their own.

Note: Jarred artichoke hearts in water can be used as a substitute for frozen. Be sure to drain them well.