Friday, December 28, 2012

Artichoke Crostini


1 jar (10 ounce)whole baby artichokes packed in water, drained and cut into eighths
¼ c. jarred green pepperoncini, very thinly sliced
¼ c. coarsely chopped flat-leaf parsley
2 T. finely chopped celery
1 ½ oz. Parmesan cheese, grated
1 T. extra virgin olive oil
salt and pepper
12 slices (¼ inch thick) whole wheat baguette
2 T. celery leaves, finely chopped
  1. Place oven rack about 4 inches from the broiler heat source.
  2. Preheat broiler on high.
  3. In medium bowl, toss artichokes with pepperoncini, parsley, Parmesan, oil, pinch salt, and ¼ t. freshly ground black pepper until the mixture is well combined.
  4. Place baguette slices on cookie sheet.
  5. Broi 1 to 2 minutes or until crisp, turning over once.
  6. Place bread on a large serving platter.
  7. Top each baguette slice with heaping tablespoon of atrichoke mixture.
  8. Garnish with celery leaves.