Follow these steps for perfect results
Baguette
thinly sliced
Garlic
halved
Baby Arugula
leaves
Olive Oil
extra virgin
Red Wine Vinegar
Marinated Artichoke Hearts
drained, cut into wedges
Feta Cheese
crumbled
Black Pepper
freshly cracked
Preheat oven to 350°F (175°C).
Thinly slice the baguette.
Spray both sides of the baguette slices with cooking spray.
Place the slices on a baking pan.
Toast in the preheated oven until browned and crisp on both sides, about 10 minutes.
Remove from oven and rub one side of each crostini with the cut side of a garlic clove.
Place the crostini on a platter.
In a medium bowl, toss the baby arugula leaves with olive oil and red wine vinegar.
Season with salt and pepper to taste.
Top each crostini with the arugula mixture, artichoke wedges, and crumbled feta cheese.
Sprinkle with freshly cracked black pepper.
Expert advice for the best results
For a richer flavor, use sun-dried tomatoes instead of marinated artichokes.
Add a drizzle of balsamic glaze for a touch of sweetness.
Everything you need to know before you start
5 minutes
The crostini can be toasted ahead of time.
Arrange crostini attractively on a platter.
Serve as an appetizer or snack.
Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
Common appetizer in Mediterranean cuisine
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