INGREDIENTS
1 recipe lemon-roasted artichokes
1 cup (250 mL) mint pesto
8 slices whole-grain bread
Extra-virgin olive oil, for drizzling
½ garlic clove
16 mint leaves
Pinches of red pepper flakes
Sea salt and freshly ground black pepper
DIRECTIONS
Roast the artichokes and make the mint pesto.
Preheat the oven to 400°F (200°C). Place the bread on a large baking sheet and drizzle with olive oil. Bake for 10 to 12 minutes, or until toasted and golden.
Remove from the oven and rub each piece with the cut side of the garlic clove. Place the bread on a serving platter and top each piece with a slather of mint pesto, 1 artichoke heart sliced in half, 2 mint leaves, red pepper flakes, and salt and pepper to taste.
SERVES: 4
VEGAN
GLUTEN-FREE
This is my favorite crostini to make in the springtime, when baby artichokes show up at the farmers market. The bright, lemony mint pesto perfectly highlights the fresh artichokes.