Artichoke and Tomato Crostini
Yields 10
Artichoke and Tomato Crostini. Learn how to make our Artichoke and Tomato Crostini Recipe today. This is a great recipe for snacks or to serve as an appetizer.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 2 large Roma tomatoes, seeded and diced
  2. 1 jar (12 ounces) artichoke hearts, drained and chopped
  3. 2 tablespoons garlic, finely chopped
  4. ¼ cup red onion, minced
  5. 2 tablespoons fresh basil, chopped
  6. 2 teaspoons fresh mint, finely chopped
  7. ¼ teaspoon coarse salt
  8. 1/8 teaspoon ground black pepper
  9. 2 tablespoons balsamic vinegar
  10. 2 tablespoons white wine
  11. 2 tablespoons extra-virgin olive oil
  12. 1 large loaf French baguette, cut into ½-inch thick slices
  13. 2 to 3 tablespoons unsalted butter, melted
  14. ½ cup parmesan cheese, finely grated
  15. 1 teaspoon Italian dried herb mixture
  16. salt and ground black pepper, to taste
  1. Combine together tomatoes, artichokes, garlic, onion, basil, mint, salt and pepper in a medium-sized non-reactive bowl. Toss lightly to mix.
  2. Whisk together vinegar, wine and olive oil. Drizzle over tomato-artichoke mixture. Toss until well-blended. Refrigerate for 2 to 4 hours to fuse flavors.
  3. When topping is ready, preheat oven to 375°F.
  4. Arrange baguette slices on a cookie sheet. Brush with surfaces with melted butter.
  5. Mix together cheese, dried herb mixture, salt and pepper. Sprinkle over each slice and bake for 6 to 8 minutes or until crispy and golden.
  6. Top each bread slice with tomato-artichoke mixture and serve immediately.
  1. You may also use toast points or ciabatta squares as base in place of baguette.
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