Artichoke Pine Nut Croustade

Artichoke Pine Nut Croustade

An all time, easy peasy recipe that we make by the truckload, because it’s fast, and you can make it in advance and the flavours are fantastic even if it does not seem that way from the ingredients list!

If you don’t want to make the crostini just use small croustade cases as in the photo.

Makes 25

Let's get started!

 

  1. Preheat the oven to 200 degrees. Place the bread on a baking tray and brush the tops with 60ml oil.
  2. Bake for 5-6 minutes until lightly toasted but not too brittle. Rub the top of each with the clove of garlic.
  3. Place the remainder of the garlic into the processor and add the artichokes, pine nuts, lemon juice, parmesan and chopped parsley. Process till smooth but leave some texture.
  4. Spoon onto the crostini and garnish with the parsley leaves, a shaving of parmesan and two of the pine nuts. 

Ingredients

  • 80 ml virgin olive oil
  • 180g jar marinated artichokes, drained
  • 1 clove of garlic, peeled
  • 50g pine nuts, toasted plus extra for garnish
  • 25g finely grated parmesan plus shavings to garnish
  • Juice of half a lemon juice
  • 1 large handful flat leaf parsley, half chopped and half remaining for garnish
  • 80 ml virgin olive oil
  • 180g jar marinated artichokes, drained
  • 1 clove of garlic, peeled
  • 50g pine nuts, toasted plus extra for garnish
  • 25g finely grated parmesan plus shavings to garnish
  • Juice of half a lemon juice
  • 1 large handful flat leaf parsley, half chopped and half remaining for garnish