Best 2 Artichoke Pesto On Ciabatta Recipes

Artichoke pesto on ciabatta is an exquisite and simple dish that combines the tangy and slightly bitter taste of artichokes with the creamy richness of pesto, all nestled atop toasted ciabatta bread. A feast for both the eyes and the palate, this recipe is certain to impress your guests with its vibrant green color and delightful flavors. From the first bite, the crispiness of the ciabatta, the savory artichoke pesto, and the sprinkling of Parmesan cheese come together to create a harmonious symphony of textures and flavors that will leave you craving more. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that will transport you to the heart of Italian cuisine.

Let's cook with our recipes!

ARTICHOKE-PESTO BITES

Artichoke-Pesto Bites image

Provided by Food Network Kitchen

Time 15m

Yield 4

Number Of Ingredients 0

Ingredients

Steps:

Mix 1/2 cup each ricotta, chopped artichoke hearts and pesto with 1/4 cup grated parmesan, and salt and pepper. Spread on focaccia and top with mozzarella. Bake 10 minutes at 375 degrees F.

ARTICHOKE PESTO

Artichoke Pesto image

A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.

Provided by iris5555

Categories Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package frozen artichoke hearts, thawed
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, juice and zest of
2 garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
2/3 cup grated parmesan cheese

Steps:

In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
Then, with the machine running, drizzle in the extra-virgin olive oil.
Mix in parmesan and serve with crostini.

Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4

Tips:

For the best flavor, use fresh artichokes. If you can't find fresh artichokes, you can use frozen or canned artichokes, but the flavor will be less intense.
To make the artichoke pesto, simply combine the artichokes, olive oil, Parmesan cheese, pine nuts, basil, garlic, and salt and pepper to taste in a food processor or blender and blend until smooth.
You can use any type of bread you like for the crostini, but ciabatta is a good choice because it is sturdy and has a slightly chewy texture.
To toast the crostini, simply brush them with olive oil and bake them in a preheated oven at 400 degrees Fahrenheit for 5-7 minutes, or until they are golden brown and crispy.
Once the crostini are toasted, spread them with the artichoke pesto and top with additional Parmesan cheese, if desired.

Conclusion:

Artichokes and pesto are a delicious combination. This recipe for artichoke pesto on ciabatta is a quick and easy appetizer or snack that is sure to please everyone.