RECIPE

Baby Artichoke Crostini

Baby artichokes don’t have the prickly inside above the heart, so they’re easier to clean and trim.

Ingredients

  • 12 baby artichokes, cleaned and cooked, chopped
  • 3 tablespoons extra virgin olive oil (EVOO), divided
  • 1 small clove garlic, finely chopped or grated
  • 1/4 cup chopped fresh herbs or whatever fresh herbs you like, such as basil, flat leaf parsley, oregano, etc.
  • Salt and ground black pepper
  • 12 thin slices of French bread
  • 1 block herbed soft cheese (5 ounces), such as Boursin brand, herb-garlic flavor is best

Preparation

Pre-heat the oven to 400ºF.

In a medium size mixing bowl, toss together the artichokes, 2 tablespoons EVOO, garlic, herbs and some salt and pepper. Set aside.

Arrange the bread slices on a baking sheet and brush lightly with the remaining tablespoon of EVOO. Pop the bread into the oven and toast until golden brown, about 5 minutes. Let cool.

Spread some soft cheese over each slice of bread, top with a spoonful of the marinated artichokes and serve.

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