Artichoke spread on Ciabatta |
| Name: |
Tania Garcia |
| Base: |
Fort Hood |
| Recipe: |
Artichoke spread on Ciabatta
1 (8-ounce) can artichoke hearts, drained
1 cup fresh parsley leaves, packed down
1 lemon, zested and juiced
2 cloves garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
2/3 cup grated Parmesan
1 (12 to 16-inch) ciabatta loaf, cut into slices
1/4 cup extra-virgin olive oil, for drizzling
Directions
In a food processor combine the artichokes, parsley, 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 1/2 cup extra-virgin olive oil. Mix in the Parmesan. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Preheat oven to 425 and toasted, about 5 minutes. Spread the artichoke spread over the toasted slices and serve.
|
| |
|
|
