Photo: Artichoke and Goat Cheese Spread with French Bread Crostini Recipe
Ingredients
- 1 can artichoke hearts, well drained
- 1 pound mild soft goat cheese, such as Montrachet
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 1 teaspoon finely grated lemon zest
- 3/4 teaspoon minced garlic
- 1/2 roasted red bell pepper or pimiento
- 2 tablespoons chopped parsley leaves
- 2 tablespoons chopped fresh chives
- 1 tablespoon minced fresh basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- French Bread Crostini, recipe follows
Directions
In a food processor, add the artichoke hearts, goat cheese, olive oil, lemon juice, lemon zest, garlic, roasted bell pepper, parsley, chives, basil, salt, pepper and crushed red pepper and process until smooth and creamy. Taste and adjust the seasoning if necessary. Place in a nonreactive bowl and refrigerate until ready to serve, up to 2 days in advance. Serve with French Bread Crostini.
French Bread Crostini:
- 1 (18-inch) loaf French baguette or ficelle
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 325 degrees F.
Cut bread into 1/4-inch round or oval slices and place on 1 large or 2 small baking sheets. Brush 1 side of each slice lightly with the olive oil, and lightly season with the salt and pepper. Bake until crisp and golden brown, 15 to 20 minutes. Remove from the oven and cool before serving.
Serve with dips of choice.
Yield: 20 to 30 crostinis
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By MSUfan1946
Michigan
on October 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Yummy! I only had a 10 oz package of goat cheese but that was plenty. I will definitely make this again and again!
By itsajuggleoutthere
San Ramon, CA
on February 13, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is such a winner. I made it with low fat ricotta cheese (instead of goat cheese to make it a bit more affordable and healthy. (But, I will also try it with goat cheese in the future. The fresh red bell pepper was quick & easy to roast drizzled with olive oil, and adds a wonderful, subtle taste. Everyone kept saying how "fresh" this spread tasted.
I'd never made crostini before. Could not believe how easy and fast it was. Used a flavorful, seeded baguette. I may never buy chips and dip again!
By lgmeli_284789
Mesquite, TX
on November 14, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just made this, and it is delicious. I was giving it a test run before I made it for Thanksgiving. I will definitely be serving this on turkey day!
Read all 7 reviews