Give your friends and family what they really want ~ a hot appetizer! Easy artichoke Parmesan crostini are a guaranteed hit for a casual game day or an upscale cocktail hour.
All my lemony artichoke lovers ~ listen up! Artichoke Parmesan crostini are an easy make-ahead friendly hot appetizer and a guaranteed hit for your next gathering of friends or family. The inspiration for this recipe came from an artichoke crostini I had at a steak house recently. You know how it is, you arrive at a restaurant super hungry and that hot appetizer that finally arrives at your table seems like the best thing you’ve ever eaten. Well, in this case, they really are fabulous and so easy to make at home. These hot cheesy artichoke Parm toasts won’t disappoint, promise. If you love spinach artichoke dip, you’ll love these artichoke crostinis!
related: Lemony Tuscan Artichoke Soup
Artichoke Parmesan crostini ingredient list
- a slender baguette
- I slice and toast my own bread, but you can use readymade crostini toasts if you like. Look for a small loaf that will slice into 2-3 bite rounds.
- canned artichokes
- I buy canned whole artichokes for best quality and flavor. Don’t use marinated artichokes, although you could use frozen artichokes, thawed and well drained.
- mayonnaise
- I’ve been buying Duke’s lately and love it.
- Parmesan cheese
- shredded, not grated.
- granulated garlic and onion
- these flavor enhancers are great to have on hand for fall and winter baking.
- lemon juice
- I can’t do anything artichoke without a hit of lemon!
- sea salt and fresh cracked black pepper
- snipped chives
crostini vs bruschetta ~ what’s the dif?
Crostini (little toasts in Italian) are small toasted slices of baguette topped with various toppings while bruschetta are thicker slices of rustic bread, usually grilled and topped with tomatoes.
These artichoke parm crostini are the perfect little 2 bite appetizer that can be served and eaten out of hand without any mess. They’re cheesy and satisfying, but not overly heavy or filling, which I love. No spoiled appetites!
so easy to make
A little chop chop, mix mix, and you’re ready to roll!
- Drain the artichokes well. I use medium whole hearts, and squeeze them gently to remove excess liquid. This first step helps ensure your artichoke Parmesan crostini won’t be soggy.
- Finely chop the artichokes. I do this in my food processor, about 7-9 pulses!
- Add the chopped artichokes to the rest of the ingredients and mix to combine well. Taste to adjust the seasonings.
- Toast your bread slices.
- Mound with artichoke topping on your toasts, making sure to get right to the edges, otherwise exposed edges can burn in the oven.
- Broil until bubbly and just beginning to brown, about 2-4 minutes (but watch carefully.)
related: Lemony Artichoke Pesto Recipe
artichoke Parmesan crostini tips
Thin slices are best for crostini toasts, otherwise they can be difficult to eat.
Don’t toast the bread too much beforehand, you just want to give it a little crispness.
Be sure to cover the top surface of the crostinis completely with your artichoke Parm mixture, otherwise any exposed edges can (and will) burn.
I always do a test before committing a whole baking sheet to the oven. You may want to adjust the height of your oven rack depending on how your broiler works.
make ahead tips
Artichoke crostini are definitely make ahead friendly. You can make the artichoke Parmesan topping up to a couple of days ahead, just wrap in plastic or pop in a food storage container and refrigerate. Likewise you can pre-toast your bread for up to a day ahead, just let cool and store in a zip lock baggie.
When ready to serve, simply top the bread and broil for a couple of minutes. Easy peasy. And delish!
reheat your crostini
These reheat well ~ bake them in a 300F oven or toaster oven until warmed through.
Artichoke Parmesan crostini variations
What can I use in place of mayonnaise?
- You might try whipped cream cheese, goat cheese, or a mixture of cream cheese and sour cream. Even ricotta would work.
What other cheeses will work besides Parmesan?
- Lots of choices, you can use another aged Italian cheese like Asiago or Romano. You can also shred up some Gruyere or Fontina.
What else can I add to my crostini?
- Try adding finely chopped olives, anchovies, or sun dried tomatoes. For a special occasion add crab meat or mini shrimp!
Any other garnish ideas?
- Toasted pine nuts would be delicious!
Can I eat this raw, without broiling?
- Yes, it can all be eaten without broiling, although I think broiling really enhances the crostini.
Artichoke Parmesan Crostini
Ingredients
artichoke Parmesan topping
- 15 ounce can whole artichoke hearts*, this is what I used.
- 1/2 cup shredded Parmesan cheese
- 1/2 cup mayonnaise
- 1 Tbsp lemon juice
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1/2 tsp coarse sea salt
- 1/2 tsp fresh ground black pepper
toast
- 24 thin slices from a small baguette loaf, or readymade crostini toasts
garnish
- fresh snipped chives
- fresh cracked black pepper
Instructions
- Drain the artichokes. Gently squeeze each heart to remove excess liquid. Put into a food processor and pulse to chop, about 7-9 pulses should do it. You want them fairly finely chopped. You can do this by hand if you prefer.
- In a medium mixing bowl combine the chopped artichoke hearts with the rest of the ingredients and mix to combine well. Give it a taste and adjust the seasonings if you like.
- Slice your baguette into 1/3 inch slices. Arrange on a baking sheet and broil briefly just to give them a little color. No need to flip them over.
- Top each toast with a mound of artichoke Parmesan mixture. Be sure to spread the mixture so it completely covers the toast. Any exposed edges may burn.
- Set your oven rack to the 2nd highest from the top.
- Broil the crostini until bubbly and just beginning to brown on top. This might take 2 minutes or a bit longer, depending on your oven. I suggest doing a test or two to make sure you've got your timing right, and don't walk away ~ stay right by your oven while your crostini are broiling.
- Serve immediately topped with snipped chives and more fresh cracked black pepper.
Just a few days ago I was thinking to find a recipe for this. We used to make it many years ago. In those days it was common to bake inside a hollowed small sourdough round and use the pieces to dip. I have recently been using artichoke bottoms as the whole ones usually have a lot of tough leaves. Thanks, making today.