Crostini in the Green

A take on Rocco DiSpirito’s recipe from NOW EAT THIS! Italian cookbook.

“I made this recipe for my mom on her birthday and we slurped it up right away.”

  • 1 small jar marinated artichoke hearts, drained and chopped
  • 1/4 cup chopped green pepper (could use red pepper for a holiday food)
  • 1/4 cup chopped fresh flat-leaf parsley (I wouldn’t hesitate to use the curly type in a pinch)
  • 3 Tablespoons finely chopped celery
  • Grated Parmesan cheese, about 1/2 cup
  • 1 teaspoon olive oil
  • Fresh ground pepper

Serve on 1/4″ slices of toasted baguette (see my version of these yummy toasts)

Toss all ingredients together (except for toast) until well combined.

Green plant for green artichoke crostini recipe
A green recipe

Prepare toast by slicing baguette slightly on the diagonal in 1/4″ slices.  Place on cooke sheet and brush with olive oil.  Cut a fresh garlic clove and rub on top of each oiled toast, discarding clove when done.  Broil the toast for about 3 minutes until browning on edges.

Serve the green mix on your little toasts (crostini)!

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