There are few things I love more than an appetizer that I can justify eating for dinner. The recipe below is perfect. When I want to feel really good about myself, I serve it with a pureed vegetable soup (zucchini, asparagus or broccoli). Either way, I consider it a healthy and very satisfying meal.
I like to slice the baguette on the diagonal so I can get more surface area on each slice. I think it looks especially nice, too. If you are serving this as a party app, garnish the slices with minced parsley or ribbons of fresh basil.
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Cooktop Cove
Vegetarian Cheesy Artichoke Toasts
4
10 minutes
10 minutes
20 minutes
12 to 18 slices baguette
4 tablespoons butter
1 9-ounce package frozen artichoke hearts, thawed
2 garlic cloves, minced
1/2 cup sharp shredded Parmesan cheese
1/2 cup shredded Gruyere cheese
1/4 cup sour cream
Kosher salt
Freshly ground black pepper
Preheat oven to 400 degrees F.
Place the bread slices on a baking sheet and toast in the oven until lightly browned.
Melt the butter in a skillet over medium heat.
Add the garlic and cook, stirring, for 1 minute.
Stir in the artichoke hearts and cook for 3 minutes more.
Stir in the Parmesan, Gruyere and sour cream. Taste and season with salt and pepper as needed.
Cook, stirring, until the cheese is melted and the mixture is well combined.
Heat the broiler.
Spread the artichoke mixture over the toasted bread slices and arrange them on the baking sheet.
Cook under the broiler until the cheese begins to bubble and brown, 3 to 5 minutes.
