I’m always looking for new appetizers, and this recipe for Artichoke Bites is a new favorite. It’s a showstopper: hearty, flavorful, surprisingly easy, and quick to make. The ingredients come together in beautiful harmony. It’s a delicious appetizer or starter, but you can also get creative and use it to add a unique twist to your next salad by swapping out the croutons for a few of these savory artichoke treats.
Artichoke Bites are best served warm. So, before guests arrive, create the artichoke mixture, cover it, and set it aside. Pre-cut the toast pieces so they’re ready to go under the broiler. Coat the toast thirds evenly, covering up to the edges. Since the bread goes under the broiler twice, this will help prevent over-browning the corners.
Your guests will be clamoring for your recipe!
Ingredients
8 slices sourdough bread, crusts removed and cut into thirds
1 8-oz package of cream cheese, softened
1 ½ cups freshly grated Parmesan cheese, divided
¼ cup mayonnaise
1 Tbsp. prepared horseradish
½ tsp. seasoned salt
1 14-oz can artichoke hearts, drained and minced
2 Tbsp. chopped green onion
2 Tbsp. chopped fresh parsley (chop extra for garnish)
Directions
Preheat the oven to broil.
Place bread thirds on a rimmed baking sheet.
Toast the bread under the broiler until lightly browned, about three minutes.
In a medium bowl, beat cream cheese, 1 cup of Parmesan cheese, mayonnaise, horseradish, and seasoned salt at medium speed with an electric mixer until well combined. Add artichoke hearts, green onions, and parsley and mix until incorporated.
Spread the artichoke mixture onto the prepared toast. Sprinkle with the remaining ½ cup Parmesan. Garnish with reserved chopped parsley if desired.
Broil for 5 minutes or until lightly browned—watch it closely. Serve immediately. Makes two dozen.
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