Wednesday, 11 July 2012

Cheesy Artichoke Crostini

I want you to give this recipe the benefit of the doubt.

I know it doesn't look like the most delicious thing you've ever seen, and that is partly due to the lack of pictures I was able to take (I really need to stay on top of charging my camera battery...).

Regardless, this recipe has some real potential and is actually quite tasty. It might even surprise you. When we ate it, the flavors we experienced were surprising and delicious. I actually really liked these crostini and I think they'd make a great appetizer.

Another good thing about the recipe is that if you have extra, you can just cover them and store them in your fridge for a few days. When you want them again, just stick them on a baking sheet and put them in your oven broiler for a few minutes. They'll be crispy and fresh tasting all over again!

Last Month: Breakfast Crepes

Cheesy Artichoke Crostini
Bake Time: 11 minutes   Yields 24 crostini       (WW: 2pts per 2 crostini)
24 slices diagonally cut french baguette
Olive oil flavored cooking spray
2 large garlic cloves
1 (14-oz) can artichoke hearts, drained and rinsed
1/4 cup fresh basil leaves
1 Tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp ground black pepper
1 plum tomato, quartered
1/4 cup grated parmesan cheese

1) Preheat oven to 450 F.
2) Place baguette slices on a baking sheet. Spray slices with cooking oil and bake for 8 minutes, while oven is preheating.
3) In a food processor, combine garlic, artichokes, basil, olive oil, salt, pepper, and tomato. Pulse until coarsely chopped.
4) Spoon about a tablespoon of artichoke mixture onto each slice of bread. Sprinkle evenly with cheese.
5) Bake for about 3 minutes or until cheese melts. Serve warm.

(Recipe adapted from WeightWatchers Magazine March 25, 2011

1 comment:

  1. Perfect timing for a Sunday birthday dinner event! Thanks. I'll let you know how it goes...and tastes.