Goat Cheese & Artichoke Crostini
Appetizers & Small Plates
Date: June 6, 2017
  • 1 (10-ounce) pack frozen artichoke hearts
  • [Artichoke hearts thawed and drained thoroughly]
  • 1 pint cherry tomatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • ½ cup basil, julienned
  • 5 ounces goat cheese
  • 1 French bread loaf, cut into ¼" slices & toasted
  • 1 clove garlic, peeled and left whole
  • ½ cup toasted pine nuts
Preparation Steps:
  1. Set the oven to broil and place the rack a couple of inches from the top. On a baking sheet toss tomatoes and artichoke hearts with salt, pepper and olive oil until evenly coated. Spread into a single layer, broil until warmed through and lightly charred.
  2. Stir them a little and broil again until charred. Remove from the oven and pour into the bowl of a food processor and pulse until very coarsely chopped. Pour into a bowl and toss with basil.
  3. Rub each slice of toasted bread with a clove of garlic then spread with a thin layer of goat cheese. Top with about two tablespoons of the hot broiled artichokes and tomatoes. Sprinkle with pine nuts and serve warm.

Yield: 12 Servings

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