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BRUSCHETTA - Artichoke Dip Toasts with Spinach Pesto
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Yield: 8 toasts
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| Artichoke Dip Toasts with Spinach Pesto [Appetizers] Tasting Table Test Kitchen INGREDIENTS For the Spinach Pesto | |
| 1½ cups | packed baby spinach |
| 1 cup | flat-leaf parsley |
| 2 teaspoons | fresh lemon juice |
| ½ teaspoon | minced garlic |
| ⅓ cup | olive oil |
| Kosher salt, to taste | |
| pepper, to taste | |
| 2 tablespoons | toasted almonds, finely chopped |
| For the Artichoke Toasts: | |
| 2 tablespoons | olive oil, plus more for brushing |
| 1 medium | shallot, very thinly sliced (about ½ cup) |
| ¼ teaspoon | crushed red pepper flakes |
| 6 | globe artichokes, trimmed and prepped, sliced very thin |
| 2 | thyme sprigs |
| Kosher salt, to taste | |
| ½ cup | dry white wine |
| ¼ cup | crème fraîche |
| Eight ¼-inch slices | sourdough bread |
| 1 | garlic clove, halved |
| 2 ounces | Gruyère, grated,, (about ½ cup) |
| 2 tablespoons | finely grated Parmesan |
| ½ | lemon |
DIRECTIONS
1. Make the spinach pesto: In a mortar and pestle or small food processor, pound or pulse the spinach, parsley, lemon juice, garlic and olive oil until a fairly-smooth paste forms. Transfer the pesto to a bowl and fold in the almonds. Set aside. Makes about ⅓ cup.
2. Make the artichokes: Preheat the oven to 400°. In a large skillet over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the shallots and cook until softened, 3 to 4 minutes. Add the red pepper flakes, artichokes and thyme, season with salt and cook until the artichokes begin to soften, 6 to 8 minutes. Add the wine and simmer until the liquid has almost completely evaporated and the artichokes are just tender, 8 to 10 minutes. Remove the pan from the heat, stir in the crème fraîche and Parmesan and season with salt.
3. Using a pastry brush, oil the toasts with the remaining olive oil and place them on a baking sheet and bake until light golden brown, 4 to 5 minutes.
4. Rub the garlic clove over each warm toast 2 to 3 times. Spoon the artichoke mixture over the toasts and top with the Gruyère. Bake on the center rack of the oven until the cheese melts, 4 to 5 minutes. Remove the toasts from the oven and spoon the pesto over the top. Using a microplane, zest the lemon over each toast and serve.
Read more: http://www.tastingtable.com/cook/recipes/how-to-make-artichoke-dip-toasts-spinach-pesto#ixzz3UaaOBGl1
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