Artichoke crostini with hummus & marinated cashews
With layers of hummus, marinated cashews, and grilled artichoke hearts, this artichoke crostini is a delightfully light & flavorful starter for summer get-togethers. Or if you’re anything like me, make a meal out of them along with a simple side salad.
Servings: 10 people
- 1 baguette cut into 1/2 inch slices
- Extra virgin olive oil for toasting crostini (Optional)
- 1 batch homemade hummus Roughly 1 1/2 cups
- 1 cup grilled artichoke hearts from oil-packed jar drained and cut into long, thin slices
To make marinated cashews
In a bowl, combine raw cashew pieces with extra virgin olive oil, lemon juice, balsamic or ume plum vinegar, dried basil, dried oregano, granulated onion, zested garlic, and a pinch of salt.
Cover and put in the refrigerator to soften. Stir occasionally, so that the cashews stay moist and are evenly coated in seasonings. Allow the cashews to absorb the marinade for a few hours or more. (It can even be made a day in advance.)
To make artichoke crostini
The crostini can be toasted in a variety of ways - pick either theair fryer
, grill, or oven.
To toast the crostini in the air fryer, put half of the baguette slices in the air fryer. Some overlap is okay. Cook at 380 degrees for 3 to 4 minutes, stopping once halfway through to flip. Watch the crostini during the last minute to insure they don't burn. Remove the slices from the air fryer, and cook the other half of the baguette slices in the same way. (Overfilling the air fryer basket makes for less than optimum results.)
To toast the crostini on the grill, heat outdoor grill to 400 degrees. Lightly oil the baguette slices and grill on each side for a few minutes, until brown and toasted. Remove from grill.
To toast it in the oven, preheat the oven to 350 degrees. Put the baguette slices in a single layer on two baking sheets. Lightly rub oil on the slices. Bake for 15 to 20 minutes, stopping to flip the slices halfway through.
To top the crostini, slather hummus on each crostini with a knife.
Sprinkle marinated cashews on top of each crostini.
Put a sliver of grilled artichoke heart onto each crostini.
Serve on a platter.
Balsamic vinegar gives the marinated cashews a slight sweetness, while ume plum vinegar gives more of a cheesy flavor. Either option is delicious!
To slice the artichoke hearts, I recommend using a butter knife. It keeps the artichoke slivers intact and even, unlike a serrated knife, which tends to pull the heart apart.
Depending on how heavily you top your crostini, you may have toppings left over.
Marinated cashews adapted from cashew feta in Vegan Eats World by Terry Hope Romero.
Calories: 139kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 230mg | Potassium: 70mg | Fiber: 1g | Vitamin A: 200IU | Vitamin C: 4.9mg | Calcium: 29mg | Iron: 1.4mg