This sun dried tomato and artichoke crostini is a perfect appetizer when you want something simple yet elegant, sweet, and tangy.
My favorite meal is a huge board of finger foods like crackers, cheeses, and fruit. Or a combination of appetizers like Baked Jalapeno Poppers, Cauliflower Buffalo Wings, and these Sun Dried Tomato and Artichoke Crostinis.
These also make a great topping for this favorite creamy Mushroom Soup.
First, let me also claim that sun dried tomatoes are absolutely fabulous. They are packed with flavor and have tons of anti-oxidant that promote heart health and may reduce risk of certain cancers.
It is believed that they originated in the Mediterranean region as a way to preserve tomatoes. And they are named because sun dried is exactly what the name implies - they are salted and dried in the sun. Although in today's age, we have ovens that mimic the same results as the sun.
You can also throw sun dried tomatoes into a food processor and pulse with some almonds, garlic, and olive oil for a quick and tasty tomato pesto.
This sun dried tomato and artichoke crostini appetizer is as sweet as it is tangy. Mayonnaise and Parmesan cheese add a golden richness, in both color and taste.
The best part is the convenience of ingredients. These are basic pantry staples so this appetizer is simple to throw together at the last minute. Both sun dried tomatoes and jarred artichokes are easy to find and store without fear of quick expiration like their fresh counterparts.
When buying sun dried tomatoes, try to find them in oil, whether in a jar, canned, or packed into a pouch. If you can only find them without the oil, soak them in a small amount of oil for an hour or two before use. Just add enough oil to cover the tomatoes in a small bowl. Then remove them from the oil and continue with the recipe.
It is also worth noting you could make your own sun dried tomatoes using this recipe (just omit the herbs).
Another great idea is to substitute the sun dried tomatoes with french spinach for a tasty spinach and artichoke crostini appetizer.
Sun Dried Tomato and Artichoke Crostini Appetizer
This sun dried tomato and artichoke crostini is a perfect appetizer when you want something simple yet elegant, sweet, and tangy.
Ingredients
- 1 French baguette, cut into ¾" slices
- Olive oil, for drizzle
- ⅓ cup sun dried tomatoes, drained and chopped into ½" - 1" pieces (**see note)
- 10-12 ounce jar marinated artichoke hearts, drained and chopped into 1" pieces
- ¼ cup shredded Parmesan cheese
- ⅓ cup mayonnaise
- ½ teaspoon garlic salt
- ¼ teaspoon freshly ground pepper
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place baguette slices onto baking sheet and lightly drizzle with the olive oil.
- In a medium size mixing bowl, add the sun dried tomatoes, artichokes, Parmesan cheese, and mayo. Gently mix until well combined.
- Add the garlic salt and pepper, stir again to combine.
- Spoon a generous amount of tomato artichoke mixture onto each baguette.
- Bake 11-13 minutes, until topping is golden brown and slightly puffy on top.
- Remove from oven and serve immediately.
Notes
**I find it rather difficult to cut into sun dried tomatoes and chop them into smaller pieces because of the chewy texture. I like to gently pulse them using my food processor. Just don't over process them, you want smaller pieces, not liquefied tomatoes. I also use the same technique with the artichokes.