Artichoke Heart & Lemon Goat Cheese Crostini

This crostini is a celebration of spring, featuring the delicate, slightly bitter flavor of artichoke hearts balanced by the creamy tang of goat cheese. A drizzle of bright lemon-infused olive oil and a sprinkle of fresh mint create a refreshing, sophisticated bite that is perfect for any gathering. The combination of soft cheese, tender artichoke, and crisp bread offers a delightful textural contrast.

Vegetarian

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil, plus extra for drizzling
(
oz) can artichoke hearts, drained and roughly chopped
oz soft goat cheese (chèvre), softened
tablespoon fresh lemon juice
teaspoon lemon zest
tablespoon fresh mint, finely chopped
Salt and freshly ground black pepper to taste

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
minutes, or until lightly golden and crisp. Remove and let cool slightly.\n
In a small bowl, combine the softened goat cheese, lemon zest, and lemon juice. Mix until smooth and creamy. Season with a pinch of salt and pepper.\n
Spread a generous layer of the lemon
goat cheese mixture onto each toasted crostini slice.\n
Top the cheese layer with a spoonful of the chopped artichoke hearts.\n
Drizzle the finished crostini with a little extra virgin olive oil and garnish with the fresh chopped mint before serving.

Chef's Tip & Pairing

For an extra layer of flavor, quickly sauté the chopped artichoke hearts in a pan with a clove of minced garlic before topping the crostini. This dish pairs beautifully with a crisp, dry white wine such as Sauvignon Blanc or a light, unoaked Chardonnay.

From the Tini Crostini Collection