Quick Little Appetizers to Make Ahead

Artichoke and Feta Toasts 1 1824x1368Last weekend when good friends were scheduled for a last minute overnight visit, I knew we would all want time to talk and catch up, so I prepared our entire dinner from starters to dessert in advance. Artichoke and Feta Bruschette, delicious and colorful appetizers, were followed by bowls of simmering Beans and Greens Soup (featured in last week’s post), warm, crusty whole wheat sesame bread from my farmers’ market, and a red leaf lettuce and Belgian endive salad tossed in a lemon dressing. An apple crumble with a brown sugar, butter, and hazelnut topping served with scoops of vanilla ice cream completed our menu.

The appetizers were a snap to make and yet looked as if they took far more time to put together than the 20 minutes needed. I toasted baguette slices until crisp and then topped them with a puree of artichoke hearts and a sprinkle of crumbled feta. In the past I’ve assembled such artichoke toppings using marinated artichokes in a jar, but found that the flavor varied depending on the brand. This time I used frozen artichoke hearts, then added my own seasonings of parsley, lemon, garlic, and Parmesan, and loved the consistent results.

You can prepare the artichoke topping a day ahead and toast the baguette slices 4 hours in advance. At serving time a quick assembly and about 5 minutes in the oven is all that is required. Simple, quick, and stress-free—definitely my kind of cooking when I have out-of-town company.

Artichoke and Feta Bruschette

20 baguette slices cut about 1/3 inch thick
3 to 4 tbsp olive oil

Artichoke Topping
9-oz package frozen artichokes, defrosted and patted dry
1/3 cup chopped flat leaf parsley
3 tbsp olive oil plus extra for drizzling
2 tbsp grated Parmesan cheese, preferably Parmigiano Reggiano
2 tbsp fresh lemon juice
1/2 tsp grated lemon zest
1/2 tsp minced garlic
1/2 tsp kosher salt plus more if needed.
1/8 tsp red pepper flakes
1/4 cup crumbled feta

1. For the bruschette, arrange a rack at center position and preheat the oven to 350 degrees F. Brush bread slices on both sides with olive oil. Place on a baking sheet and bake until golden, 3 to 4 minutes per side. Watch carefully. Remove and cool slightly on the baking sheet. (Bruschette can be prepared 4 hours ahead. Cool, then cover loosely with foil; leave at room temperature.) Retain oven temperature.

2. For the artichoke topping, place the artichokes, parsley, 3 tbsp olive oil, Parmesan cheese, lemon juice and zest, garlic, salt, and red pepper flakes in the bowl of a food processor fitted with a metal blade. Pulse this mixture several seconds, until it is blended and smooth enough to spread easily. Taste and add more salt if needed. (Artichoke topping can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.)

3. To assemble spread about 1 tablespoon artichoke puree on each baguette slice and sprinkle each with some feta. Return to the oven and bake until feta starts to melt and soften, 4 to 5 minutes. Serve warm. Makes 20 servings
copyright Betty Rosbottom 2014

 

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