Ingredients
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 tsp Cento Crushed Red Pepper
- 4 oz Goat Cheese
- 2 tbsp Greek Yogurt
- 3 cloves Garlic, chopped
- 1 Lemon, zest & juiced
- 2 tbsp Fresh Parsley, chopped
- 1/4 tsp Cento Italian Seasoning
- 1 Baguette, sliced into 1/2-inch rounds
Directions
Preheat oven to 400°F. Arrange baguette slices on a baking sheet and lightly brush them with olive oil. Bake for 8âu20acu201c10 minutes, until golden and crisp. In an oven-safe dish, combine artichokes, garlic, parsley, and red pepper flakes. Roast for about 20 minutes, until lightly browned. Meanwhile, in a small bowl, mix goat cheese, Greek yogurt, lemon zest, lemon juice, and Italian seasoning until smooth and creamy. Spread the goat cheese mixture onto the toasted crostini slices. Top each with a few pieces of roasted artichoke. Serves 6âu20acu201c8.
