Artichoke Party Toasts
Sunnyside Cook
Bubbling cheesy artichoke spread tops baguette rounds in this crowd-pleasing appetizer
Ingredients
- 1 teaspoon olive oil
- 1/3 cup finely diced red onion
- 1 clove garlic minced
- 7 ounces marinated artichokes drained and chopped
- 5 large pimento-stuffed olives finely chopped (totaling 2-3 tablespoons chopped olives)
- 2 tablespoons capers drained and finely chopped
- 1 tablespoon minced fresh parsley
- 4 tablespoons mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 thin baguette cut into 1/4-inch slices
Instructions
- Heat the olive oil in a small skillet over medium heat. Add the chopped onions and sauté for 4-5 minutes, until tender. Add minced garlic and continue cooking 1 minute, stirring frequently. Remove from heat and transfer mixture to a container to cool off.
- While the onion is cooking, you can chop the artichokes, olives, capers, and parsley.
- Mix all the chopped ingredients together with the red onion mixture, tossing with a fork to blend. Add the mayonnaise and again stir to blend.
- Add the Parmesan cheese and stir until combined with artichoke mixture. It may seem stiff. That’s ok.
- Preheat broiler in oven.
- Spread a couple of teaspoons of artichoke mixture on each slice of bread, trying to make it even. Place on baking sheet (I covered mine with foil.), leaving a bit of space between each piece of bread. Broil for 2-5 minutes or until edges of bread are golden brown and artichoke mixture is bubbling and bronzed.
- Transfer to serving platter and make your guests happy!
Notes
Artichoke spread can be assembled a day ahead of time. Cover and refrigerate. Allow to come to room temperature for 30 minutes before spreading on bread rounds.
Adapted from Harriet Tupler in Bon Appétit (January 1999)