Artichoke blue cheese crostini


  1. 1 (8 oz) baguette, cut diagonally into 24 slices(1/2 inch each)
  2. 2 tbsp evoo
  3. 1 (14 oz) can quartered artichoke hearts, well drained
  4. 1 garlic clove, minced
  5. 1/2 cup (2 oz) crumbled blue cheese
  6. 1/4 cup chopped kalamata olives
  7. 1/4 cup sour cream or reduced fat sour cream
  8. 2 tbsp chopped fresh parsley
  9. 1 tsp lemon juice
  10. 1/8 tsp black pepper
  11. 1 tbsp grated parmesan cheese


  1. Heat broiler. Brush both sides of bread slices lightly with oil; place on baking sheet. Broil 4 to 6 inches from heat 4 to 6 minutes or until lightly browned, turning once. Cool.

  2. Lightly brush 1 1/2 to 2 cup gratin or baking dish with oil. Pat artichokes dry with paper towels; remove any tough or prickly bits. Place in food processor; pulse until chopped. Or chop by hand into 1/2 inch pieces. Should make about 1 cup.

  3. In medium bowl, stir together artichokes, garlic, blue cheese, olives, sour cream, parsley, lemon juice and pepper. Spread mixture in baking dish; sprinkle with cheese.

  4. Heat oven to 375°F. Bake 20 to 30 minutes or until bubbly and lightly browned. Serve with toasted baguette slices.

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