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This cheesy, crunchy recipe — courtesy of our chef partner Lauren Lane — was featured at the 2018 Just for Her Event. You can find this recipe and more from Lauren at lauren-lane.com.
Ingredients
- 1 package Cervasi bruschetta or 1 loaf of crusty baguette
- 4 Tbsp. Cervasi Extra Virgin Olive Oil
- 1 (14.5oz) can Cervasi Artichoke Hearts, well-drained
- ¾ c. shredded Cervasi Parmigiano-Reggiano
- 10 Kalamata olives
- 1 Tbsp. capers
- Kosher salt, to taste
- Red pepper flakes, a pinch
- 1 clove garlic, roughly chopped
Instructions
- In a food processor bowl, pulse artichokes with olives and garlic until finely chopped. If you don’t have a food processor, simply chop the artichokes, olives and garlic by hand.
- Transfer mixture to a bowl and drizzle in the extra virgin olive oil.
- Stir in Parmesan cheese, capers, crushed red pepper and salt, to taste.
- Spread toasts with artichoke mixture and top with fresh chopped parsley.
- <b>Lauren’s Tips</b><br> If you’re not using Cervasi bruschetta, you can cut a crusty baguette loaf and arrange the slices in one layer on a baking sheet; brush tops with extra virgin olive oil. Broil 4 to 6 inches from the heat until golden on top, about 30 seconds. Turn toasts over and broil until golden, about 30 seconds more. Transfer toasts to a rack to cool. (Note: Lauren says to keep an eye on the bruschetta slices as they could burn.)<br> For a warm appetizer, place the artichoke-topped bruschetta under the broiler until lightly browned. <br> Make the topping a day in advance and store in the refrigerator for an easy, make-ahead entertaining recipe. <br> Store leftover bruschetta toasts in a plastic bag or sealed container.<br>
Servings : 6-8
