Cheesy Artichoke and Tomato Crostini

Last night, I went grocery shopping.  You can read what I picked up here.  Last night was also garbage night.  Finally, last night was ‘dinner for one’ night.  All of these conditions added up to one thing…cleaning out the fridge and making a dinner with all of the randoms left over from the past week (or the past month…I found some pretty nasty looking carrots in my crisper).

I found all kinds of great stuff including leftover sourdough bread, artichoke hearts, sun-dried tomatoes, and mozzarella, Parmesan, and Asiago cheeses. Sounds pretty perfect to me….especially those last three ingredients. I could have probably just used those and died a happy lady.

The bread was already a little hard so I thought…why not make it harder!?  I was headed in one direction and that direction was toward crostini.


(please excuse my messy cut job – I am pretty awful at slicing/dicing/chopping/etc.)

I just brushed my bread with a little olive oil and popped it in the oven to crisp.  Easy Peasy!

For the filling, I headed in the Italian direction.  Obviously, this post is all about ‘direction’.  The most important direction is the one that these crostini followed directly into my mouth.  I ate the entire platter.  More on that later.

If loving hot melted cheese is wrong, then I definitely don’t want to be right.

Cheesy Artichoke and Tomato Crostini

Ingredients:

1/2 loaf sourdough bread, thinly sliced

3 tablespoon olive oil

1/4 cup sun-dried tomatoes, chopped

1/2 cup boiling water

1/2 cup artichoke hearts, chopped (about 5-6 drained artichoke heart quarters)

1/2 cup shredded mozzarella cheese

1/4 cup shredded Asiago cheese

1/4 cup shredded Parmesan cheese

1/8-1/4 cup plain Greek yogurt

salt and black pepper, to taste

Directions:

Preheat oven to 375°.

In a small bowl, place the sun-dried tomatoes in the boiling water.  Let stand for 5 minutes.

Meanwhile, place slices of bread on a baking sheet.  Brush each slice with olive oil.  Turn slices over and brush other side.  Bake in oven for 10-15 minutes, or until bread is crisp and slightly browned.

In a large bowl, mix the artichokes, tomatoes, cheeses, salt, and pepper.  Add enough yogurt to make the mixture stick together.  Start with 1/8 of a cup and add more, if necessary.  Remove bread from oven and spread mixture onto the slices.  Return to oven and bake another 10 minutes until cheese mixture is melted.

Remove from oven.  Serve hot.

Yield: 8 slices

I ate this entire plate myself.  I think I ate four as soon as they came out of the oven and then I finished the remaining off between doing the dishes and starting some laundry.  I just couldn’t help myself.

They were delicious.  I’m a glutton.  The End.

Today is the police officer’s birthday!!  The big 3-1!!!  He has already crossed that 3-0 bridge.  I have not…and thoughts of it send me into panic mode.  He has to work tonight, however, I think he is trying to leave work early so we can go out to dinner.  Cross your fingers that he is able to!

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