Artichoke and Goat Cheese on Toasts

Garlic, lemon, artichokes, goat cheese, crunchy bread—just this list of ingredients makes me anticipate something good to eat. Put it all together and you have a delightful little “something” to eat by itself as an hors d’oeurve, or with a simple green salad, or a cup of any kind of hot or cold soup for a light lunch or dinner with a twist.

Artichoke and Goat Cheese on Toasts

Serves 4

Ingredients:

4 ounces goat cheese
2 tablespoons heavy cream
2 green onions, thinly sliced
2 garlic cloves, peeled
4 slices (1/4 inch thick) rustic bread
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 12 ounce jar marinated artichoke hearts, drained and chopped
Shaved Parmesan cheese for garnish


In a small bowl, combine the goat cheese, heavy cream and green onions. Stir until smooth. Set aside.

Preheat the oven to 375 degrees. Place the bread slices on a baking sheet and toast them in the oven for about 4 minutes per side—until just crisp. Cut one of the garlic cloves in half and rub the cut sides of the garlic over the toasted bread. Place the bread on a serving platter.

Heat the olive oil in a small skillet over medium heat. While the oil is heating, thinly slice the second garlic clove, and add it to the skillet. Sauté the garlic for 30 seconds, then add the artichoke hearts and cook, stirring occasionally until the mixture is golden. Season to taste with salt and pepper and remove from the heat.

To serve, spread about two tablespoons of the goat cheese mixture on each toast. Top with some of the artichoke mixture and garnish with shaved Parmesan, a drizzle of olive oil and a turn of freshly ground pepper.

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