This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Baby Artichoke Crostini


  • 12 baby artichokes, cleaned and cooked, chopped
  • 3 tablespoons EVOO Extra Virgin Olive Oil, divided
  • 1 small clove garlic, finely chopped or grated
  • 1/4 cup chopped fresh herbs (whatever you like basil, flat-leaf parsley, oregano)
  • Salt and ground black pepper
  • 12 thin slices French bread
  • 1 5-ounce block soft herb-garlic cheese, such as Boursin


Serves: 4 snack-size servings




Preheat oven to 400F.



In a medium-size mixing bowl, toss together the artichokes, 2 tablespoons EVOO, garlic, herbs, some salt and pepper. Set aside.



Arrange the bread slices on a baking sheet and brush lightly with the remaining tablespoon of EVOO. Pop the bread into the oven and toast until golden brown, about 5 minutes. Let cool.



Spread some soft cheese over each slice of bread, top with a spoonful of the marinated artichokes and serve.