Artichoke Crostini

Artichoke Crostini

Artichoke Crostini

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

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

Artichoke Crostini
One of our favorite ways to use tangy marinated artichokes is for crostini.
Yield: serves 4

Ingredients

  • 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

Instructions

  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.
  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.