Artichoke crostini

Artichoke crostini


1 person made this

About this recipe: Enjoy these classic Italian toasts with drinks before dinner or as a starter. Using bottled artichokes means you can enjoy them all year round.

Maggie Pannell

Serves: 8 

  • 280g jar marinated artichokes, well drained and coarsely chopped
  • 2 large tomatoes, seeded and coarsely chopped
  • 50g stoned black olives, coarsely chopped
  • 2 tbsp chopped fresh parsley
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1/2 ciabatta loaf
  • salt and freshly ground black pepper

Prep:15min  ›  Ready in:15min 

  1. In a medium bowl, combine the artichokes, tomatoes, olives, parsley, oil and garlic with salt and pepper to season. Cover and keep in the fridge until ready to serve.
  2. Cut the crusty end off the ciabatta, then cut 8 slices, each about 1cm thick. Toast the bread on both sides.
  3. Just before serving, divide the artichoke mixture equally among the toast slices. Serve immediately


Crostini, like bruschetta, are cut from good French or Italian breads. Crostini are usually thinner, about 1cm thick, but you could cut the bread slightly thicker to make bruschetta. Smaller crostini are easiest to eat as a nibble with drinks whereas the slightly larger bruschetta make a more generous first course.

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Reviews (1)


Very tasty and easy - also works well as a ligth lunch. - 31 Jan 2010

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