Lunch: Cheesy Artichoke Crostini

Fancy appetizers without the fuss! This recipe is a winner, combining crescents and a topping of artichoke hearts, cheese and bell peppers. From Jean Gottfried, Bake-Off® Monthly Challenge.

Ingredients

1 package (3 oz) cream cheese, softened
1 teaspoon spicy brown mustard
1/8 teaspoon pepper
1/4 cup chopped red bell pepper
1/4 cup shredded Cheddar cheese (1 oz)
1 tablespoon finely chopped onion
1 jar (6 oz) marinated artichoke hearts, drained, chopped
1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
2 tablespoons unseasoned dry bread crumbs
2 teaspoons olive oil
16 ripe olive slices

Instructions

Heat oven to 375 °F. Spray large cookie sheet with cooking spray.
In small bowl, mix cream cheese, mustard and pepper. Stir in bell pepper, Cheddar cheese, onion and artichokes until well blended.
Remove dough from can. Do not unroll. With serrated knife, cut dough into 16 slices. Place slices cut side down on cookie sheet; flatten each slightly. Use thumb to make slight indentation in center of each slice. Place 1 heaping teaspoon cheese mixture in indentation of each dough slice.
In small bowl, mix bread crumbs and olive oil. Sprinkle over artichoke filling of each; top each with olive slice.
Bake 11 to 15 minutes or until golden brown. Serve warm.

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