Artichoke crostini

November 5, 2008

MAKES 4 SERVINGS

TOPPING:

1 (15-ounce) can artichoke hearts, packed in water, drained and rinsed

1 cup fresh flat-leaf parsley, coarsely chopped

Zest of 1 lemon, finely grated

2 garlic cloves, coarsely chopped

1/4 cup extra virgin olive oil

1/4 cup Parmesan cheese, shredded (optional)

CROSTINI:

1 loaf sourdough French, rye or three-cheese bread, sliced 1-inch thick

Extra virgin olive oil

1 large garlic clove, halved lengthwise

1 heaping tablespoon Artichoke Crostini Topping

Place all topping ingredients in food processor; pulse until combined. Place large non-stick skillet over medium heat. Brush both sides of bread slices with olive oil; place a few in hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub cut side of garlic on bread toasts to infuse a subtle flavor. Top each piece of toast with heaping tablespoon of stopping; serve immediately.

Panera Bread

Nutrition facts per serving: 416 calories, 18 g fat, 3 g saturated fat, 4 mg cholesterol, 54 g carbohydrates, 13 g protein, 658 mg sodium, 10 g fiber