The Panera Bread Artichoke Crostini is a delightful appetizer that combines vibrant flavors and simple ingredients. With artichoke hearts and fresh parsley, the dish is perfect for gatherings or a cozy night in. Let’s whip up some delicious crostini that will impress your guests.
When selecting artichoke hearts, look for high-quality options, whether canned or jarred, to avoid any bitterness. Fresh parsley adds a lovely brightness, but if you’re in a pinch, dried parsley can work as a substitute, though the flavor won’t be quite the same. Asiago cheese bread is key for that rich, cheesy flavor, but any hearty bread will do if you’re feeling adventurous. Just be aware of any guests with gluten allergies, and maybe opt for gluten-free bread.
Bread & Rolls
Panera Bread Artichoke Crostini Recipe
Ingredients
- 15 ounces artichoke hearts, drained and rinsed
- 1 cup flat leaf parsley, coarsely chopped
- 1 lemon, zest of
- 2 garlic cloves, coarsely chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup parmesan cheese, shredded
- 1 loaf panera bread asiago cheese bread, sliced 1-inch thick
- 1 large garlic clove, halved lengthwise
Instructions
- Place 15 ounces of drained and rinsed artichoke hearts, 1 cup of coarsely chopped flat leaf parsley, the zest of 1 lemon, 2 coarsely chopped garlic cloves, 1/4 cup of extra virgin olive oil, and 1/4 cup of shredded parmesan cheese in a food processor and pulse until combined.
- Heat a large non-stick skillet over medium heat. Brush both sides of the 1-inch thick slices of asiago cheese bread with olive oil before placing them in the hot skillet.
- Toast the bread for about 2 minutes, turning often, until browned and firm, keeping an eye on it to prevent burning.
- Rub the cut side of a halved garlic clove on the toast to infuse a subtle flavor into the bread.
- Top each slice of toast with a heaping tablespoon of the artichoke topping, making sure to cover it generously. Serve immediately for the best flavor. Don’t be shy with the topping; it’s the star here.