ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Artichoke-Arugula Crostini

Yield 24 crostini


  • 1 French baguette (1 lb.), sliced into 24 (1/2-inch) pieces
  • 4 tablespoons olive oil
  • Salt and pepper
  • 1 clove garlic, cut in half
  • 1 (12 oz.) jar marinated artichoke hearts, drained and chopped into 1/2-inch pieces
  • 2 tablespoons jarred roasted red peppers, drained and chopped
  • 1 cup coarsely grated Parmesan
  • 1 small bunch arugula (2.5 oz.), roughly chopped

Nutrition Information

  • calories 100
  • fat 5 g
  • satfat 1 g
  • protein 3 g
  • carbohydrate 10 g
  • fiber 0 g
  • cholesterol 3 mg
  • sodium 294 mg

How to Make It

  1. Preheat oven to 375°F. Brush bread with olive oil (use only 2 Tbsp.); sprinkle with salt and 1/4 tsp. pepper. Bake until lightly browned, 12 minutes. Remove from oven and rub each crostini with cut side of garlic clove. Transfer to a platter; set aside.

  2. Heat 1 Tbsp. olive oil in a skillet over medium-high heat. Add artichokes and sauté until golden, 5 minutes. Add roasted peppers and sauté 1 minute more. Remove from heat; place mixture in a bowl. Add cheese and arugula; toss to combine. Season with pepper and spoon mixture onto crostini. Drizzle with remaining 1 Tbsp. oil and serve. Garnish with shaved Parmesan, if desired.