Artichoke Crostini

  • Serves

    serves 4


One of our favorite ways to use tangy marinated artichokes is for crostini.


  • 8 1/2"-thick slices ciabatta or another peasant-style bread
  • Extra-virgin olive oil
  • 1 garlic clove, smashed
  • 12 cup mascarpone
  • 1 (6 1/2-oz.) jar marinated artichoke hearts
  • 2 tbsp. finely chopped chives
  • 2 oz. parmesan, shaved thin with a peeler
  • Freshly ground black pepper, to taste


Step 1

Prepare a medium-hot charcoal fire in a grill or set gas grill to medium-high. Drizzle the bread with oil. Grill bread slices until both sides are golden brown with slightly charred crusts, 4–5 minutes.

Step 2

While hot, rub bread with garlic. Slather 1 tbsp. of the marcarpone on top of each toasted slice. Top marscapone with artichoke hearts, chives, parmesan, and pepper. Drizzle with more oil, if you like.

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