Grilled Artichoke and Spinach Pesto Crostini

By connieo

Try adding tomatoes!

Ingredients

• 1 cup marinated artichoke hearts, quartered
• 2 cups fresh spinach leaves, packed down
• 1 tomato (if using)
• 1/2 cup walnuts, chopped, toasted
• 1 lemon, zest and juiced
• 2 garlic cloves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• Salt & pepper to taste
• 1 (12-16 inch) ciabatta loaf, cut into 1/2 inch slices

Preparation

Step 1

1. In a food processor, combine artichokes, spinach, tomato (if using), walnuts, lemon zest & juice, garlic, and Parmesan. Pulse to finely chop all ingredients, stopping a few times to scrape down the sides. Then, with machine running, drizzle in olive oil. Season pesto to taste with salt & pepper.

2. Place a grill pan on medium-high heat or preheat a gas or charcoal grill. Drizzle ciabatta slices with olive oil. Grill until toasted, about 5 minutes.

3. Spread artichoke pesto over toasted ciabatta & serve.