Artichoke Crostini

Name: Artichoke Crostini
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 8 1/2"-thick slices ciabatta or another peasant-style bread; Extra-virgin olive oil; 1 garlic clove, smashed; 1 ⁄ 2 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

Serves
serves 4

ANDRÉ BARANOWSKI

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

Ingredients

8 1/2"-thick slices ciabatta or another peasant-style bread
Extra-virgin olive oil
1 garlic clove, smashed
¹⁄₂ 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

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Instructions

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.

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.
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.