Monday, November 19, 2012

Artichoke Crostini

A great appetizer to make for the holidays. Each component can be made ahead of time and assembled right before serving. This recipe comes from a new cookbook I recently purchased Rocco Dispirito Now Eat This Italian. The recipes are classic Italian dishes "lightened" up for a healthier alternative. If you are on a gluten free diet this cookbook has many GF recipes, including pasta dishes that work better with GF pasta.

A "fun" fact (written in the book): In 16th century, eating an artichoke was reserved only for men. Women were denied the pleasure because artichokes were considered an aphrodisiac and were thought to enhance sexual power....we sure have come a long way, so ladies eat as many artichokes as you want.

Using artichokes packed in water versus oil will save you around 120 calories and 10 grams of fat. Making two of these crostini (good size) 111 calories.

Artichoke Crostini
Makes 10-15 slices depending on size of bread

1 (10oz) jar whole baby artichokes, packed in water, drained
2 tbsp minced celery, leaves removed, chopped and set aside
4 tbsp jarred green peperoncini. sliced thin
4 tbsp roughly chopped fresh parsley
1/2 ounce parmesan cheese, grated
1 tbsp extra virgin olive oil
Fresh ground pepper
8-10 slices from a baguette

Preheat broiler

Cut artichokes into 1/8 and place in medium bowl with celrey, peperoncini, parley, parmesan cheese and olive oil. Toss together and season with salt and pepper to taste.

Place baguette slices on a baking sheet and toast under broiler until crisp and lightly brown on both sides; about 1 minute per side.

Place crostini on platter and top each with equal amounts of salad mixture. Scatter celery leaves on top .

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