Artichoke-Arugula Crostini

All You MARCH 2007

  • Yield: 24 crostini
  • Cost Per Serving:$.41


  • 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


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.

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.

Nutritional Information

Amount per serving
  • Calories: 100
  • Fat: 5g
  • Saturated fat: 1g
  • Protein: 3g
  • Carbohydrate: 10g
  • Fiber: 0g
  • Cholesterol: 3mg
  • Sodium: 294mg

Go to full version of

Artichoke-Arugula Crostini recipe