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Parmesan-Artichoke Crostini

We've taken the familiar (and popular) artichoke dip, jazzed it up with chopped green chiles and red peppers, then spread it over baguette slices. Save time by looking for toasted baguette slices in the supermarket bakery or substitute bagel chips or Melba toast rounds.

Gooseberry Patch DECEMBER 2008

  • Yield: 3 1/2 dozen


  • 1 baguette
  • 1 (12-oz.) jar marinated artichoke hearts, drained and chopped
  • 1 (4.5-oz.) can chopped green chiles, drained
  • 1 cup mayonnaise
  • 1 cup shredded Parmesan cheese
  • 1/4 cup red pepper, finely chopped
  • 2 cloves garlic, minced


Diagonally cut baguette into 42 (1/4-inch thick) slices. Reserve any remaining baguette for other uses. Arrange slices on large ungreased baking sheets. Broil slices 1 to 2 minutes or until toasted.

Stir together chopped artichoke hearts and next 5 ingredients.

Spread 1 tablespoon artichoke mixture on toasted side of each baguette slice.

Bake at 450° for 6 to 7 minutes or until lightly browned and bubbly.


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Parmesan-Artichoke Crostini recipe