Nutrition Facts
6 servings
6
Recipe for Appetizer Toasts with Artichoke Spread
To change from traditional peanuts and other slices of sausage as an appetizer, let's be a bit original. Why not innovate with some delicious little toasts? Artichokes are commonly found in Spanish tapas and Italian antipasti, preserved in olive oil. I started with this base to create my little bruschetta.
Ingredients
5 Artichoke hearts in natural style
1 jar Artichoke hearts in oil
1 jar Candied tomato
4 cloves Garlic
10 Olive oil
12 Black olives in brine
1 fresh thyme
salt and pepper
Directions
1
Bring a pot of water to a boil, immerse the peeled garlic cloves in it, and let them cook for 5 to 6 minutes. Drain them and set aside.
2
In the mixing bowl of your food processor, place the diced artichoke hearts, cooked garlic cloves, and half of the olive oil. Blend finely while gradually adding the remaining oil to achieve a smooth hummus-like mousse. Season with salt and set aside.
3
Toast slices of whole grain bread.
4
Spread them with artichoke cream.
5
Drain the artichokes and oil-packed tomatoes, place them on the artichoke cream, then arrange the black olives and fresh thyme leaves.
6
Finally, keep in the refrigerator until serving.
Ingredients
Ingredients
5 Artichoke hearts in natural style
1 jar Artichoke hearts in oil
1 jar Candied tomato
4 cloves Garlic
10 Olive oil
12 Black olives in brine
1 fresh thyme
salt and pepper
Directions
Directions
1
Bring a pot of water to a boil, immerse the peeled garlic cloves in it, and let them cook for 5 to 6 minutes. Drain them and set aside.
2
In the mixing bowl of your food processor, place the diced artichoke hearts, cooked garlic cloves, and half of the olive oil. Blend finely while gradually adding the remaining oil to achieve a smooth hummus-like mousse. Season with salt and set aside.
3
Toast slices of whole grain bread.
4
Spread them with artichoke cream.
5
Drain the artichokes and oil-packed tomatoes, place them on the artichoke cream, then arrange the black olives and fresh thyme leaves.
6
Finally, keep in the refrigerator until serving.
Notes
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