Best 3 Tomato Artichoke Crostini Recipes

When it comes to appetizers or snacks, few things can beat the classic combination of tomatoes, artichokes, and cheese. These three ingredients come together to create a dish that is both flavorful and visually appealing. Whether you are hosting a party or just looking for a quick and easy snack, tomato artichoke crostini is sure to be a hit. With its crispy bread base, creamy artichoke filling, and tangy tomato topping, this dish is packed with flavor and texture that will tantalize your taste buds. Best of all, it's incredibly easy to make, making it the perfect choice for busy weeknights or special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI

Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini image

Provided by Diane Rossen Worthington

Categories Salad Tomato Appetizer Side Vegetarian High Fiber Dinner Lunch Feta Artichoke Summer Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 16

Ingredients

Pesto:
1 12-ounce jar marinated artichoke hearts, drained
3 tablespoons (packed) finely grated Parmesan cheese
2 tablespoons olive oil
Salad:
1/4 cup chopped shallot (about 1 large)
1/4 cup red wine vinegar
2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
1 tablespoon whole grain Dijon mustard
1 garlic clove, minced
3/4 cup olive oil
12 1/2-inch-thick diagonal baguette slices, toasted
3 5-ounce packages mixed baby greens
2 12-ounce jars marinated artichoke hearts, drained
1 12-ounce container yellow and red cherry tomatoes, halved
1 cup crumbled feta cheese (about 4 ounces)

Steps:

For pesto:
Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
For salad:
Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
Serve salad with crostini.

TOMATO-ARTICHOKE CROSTINI

Tomato-Artichoke Crostini image

Simply seasoned with basil, salt and pepper, marinated artichoke hearts and ruby red tomatoes top crispy baguette slices.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 45m

Yield 20

Number Of Ingredients 7

Ingredients

40 slices (1/2 inch thick) baguette French bread
Cooking spray
1 jar (6 oz) marinated artichoke hearts, drained
2 cups chopped, seeded plum (Roma) tomatoes (6 to 7 medium)
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon coarse ground black pepper

Steps:

Heat oven to 325°F. Line cookie sheet with foil. Place bread slices on cookie sheet; lightly spray bread with cooking spray.
Bake 6 to 9 minutes or until crisp. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Meanwhile, coarsely chop artichokes. In medium bowl, mix artichokes and remaining ingredients.
Serve artichoke mixture with toasted bread slices.

Nutrition Facts : Calories 45, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving (2 Tablespoons Mixture and 2 Bread Slices), Sodium 150 mg, Sugar 0 g, TransFat 0 g

SUNDRIED TOMATO AND ARTICHOKE CROSTINI

SUNDRIED TOMATO AND ARTICHOKE CROSTINI image

Categories Condiment/Spread Vegetable Appetizer

Number Of Ingredients 9

Ingredients

1 9 oz box of frozen artichokes (defrosted)
1/2 cup low fat feta
1 garlic clove
the zest of 1 lemon
2 teaspoons lemon juice
1/2 cup sundried tomatoes
1/4 cup pine nuts, toasted
1/2 cup basil leaves
salt and pepper to taste

Steps:

In the bowl of a food processor, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 teaspoons water; puree until smooth. In a medium bowl, combine tomatoes, pine nuts, basil, remaining chopped artichokes, remaining 1/4 cup feta, and reserved artichoke puree; season with salt and pepper. Garnish with sun-dried tomatoes, if desired, and serve on baguette slices. Store in an airtight container and refrigerate for up to three days.

Tips:

To make the crostini, you can use any type of bread you like. However, a sturdy bread like a baguette or ciabatta will hold up best to the toppings.
Be sure to slice the bread into thin slices so that they will be crispy when toasted.
You can brush the bread slices with olive oil before toasting to make them even more crispy.
For the tomato-artichoke topping, you can use fresh or canned tomatoes. If using canned tomatoes, be sure to drain them well before using.
You can also use any type of artichoke hearts you like. Canned, jarred, or fresh artichoke hearts will all work well.
Be sure to season the tomato-artichoke topping with salt, pepper, and garlic powder to taste.
You can also add other herbs or spices to the topping, such as basil, oregano, or thyme.
Top the crostini with the tomato-artichoke topping and then sprinkle with Parmesan cheese.
Bake the crostini until the cheese is melted and bubbly.
Serve the crostini hot or at room temperature.

Conclusion:

Tomato-artichoke crostini are a delicious and easy appetizer that is perfect for any occasion. They are crispy, flavorful, and cheesy. Plus, they are so easy to make that you can have them on the table in no time. So next time you are looking for a quick and easy appetizer, give tomato-artichoke crostini a try. You won't be disappointed!