Artichoke And Tomato Crostini Recipe Recipe

Name: Artichoke And Tomato Crostini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x vine-ripened tomato (4 slices); 8 x leaves fresh basil; 2 x bias-cut slices Chapati bread from Word of Mouth Baking (sliced thin); 2 Tbsp. Sciabica extra virgin extra virgin olive oil; 2 Tbsp. sun-dry tomatoes in oil; 4 Tbsp. balsamic vinegar; 2 Tbsp. peeled Parmigiano- Reggiano cheese; 1 x (3-oz) ball fresh mozzarella cheese Freshly grnd black pepper; 1 Tbsp. Sciabica basil extra virgin olive oil; 4 ounce marinated artichoke hearts; 2 x cloves roasted garlic

Servings: persons

1 x vine-ripened tomato (4 slices)
8 x leaves fresh basil
2 x bias-cut slices Chapati bread from Word of Mouth Baking (sliced thin)
2 Tbsp. Sciabica extra virgin extra virgin olive oil
2 Tbsp. sun-dry tomatoes in oil
4 Tbsp. balsamic vinegar
2 Tbsp. peeled Parmigiano- Reggiano cheese
1 x (3-oz) ball fresh mozzarella cheese Freshly grnd black pepper
1 Tbsp. Sciabica basil extra virgin olive oil
4 ounce marinated artichoke hearts
2 x cloves roasted garlic

1
Cut the Chapati bread thin on a bias, approximately 1/4 inch thick.
2
Drizzle with Sciabica extra virgin extra virgin olive oil and toast in broiler till lightly golden brown on both sides.
3
Set aside.
4
Puree sun-dry tomatoes in small blender or possibly food processor and set aside.
5
Reduce balsamic vinegar by half in a small saucepan on medium high heat and set aside.
6
Drain artichoke hearts and set aside two nice pcs for garnish.
7
Puree artichoke hearts with the roasted garlic cloves and set aside.
8
Chiffonade (fine julienne) two basil leaves and set aside.
9
Spoon half of the artichoke puree into the center of plate.
10
Place artichoke heart on top of the puree.
11
Place a piece of the Chapati bread into the side of the puree.
12
Layer the tomato, basil leaves and mozzarella around the puree in a half moon.
13
Drizzle with Sciabica basil extra virgin olive oil, balsamic vinegar reduction, sun-dry tomato puree and basil chifonade.
14
Top puree with peeled Parmigiano-Reggiano cheese and freshly grnd black pepper around the edges.
15
Serves two.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 x vine-ripened tomato (4 slices), 8 x leaves fresh basil, 2 x bias-cut slices Chapati bread from Word of Mouth Baking (sliced thin), 2 Tbsp. Sciabica extra virgin extra virgin olive oil, and more.

Yes, Artichoke And Tomato Crostini Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke And Tomato Crostini Recipe

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