Crostini recipe with hummus, artichokes, and 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
Calories: 139kcal
Ingredients
Marinated cashews
- ½ cup raw cashew pieces
- 1 Tablespoon extra virgin olive oil Plus more if needed
- 1 Tablespoon lemon juice
- 1 teaspoon balsamic vinegar or ume plum vinegar
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ⅛ teaspoon granulated onion
- 1 clove garlic zested with a Microplane zester
- Pinch of salt
Crostini
- 1 baguette cut into ½ inch slices
- Extra virgin olive oil for toasting crostini (Optional)
- 1 batch homemade hummus Roughly 1 ½ cups
- 1 cup grilled artichoke hearts from oil-packed jar drained and cut into long, thin slices
Instructions
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. If it seems too dry before serving, add another drizzle of extra virgin olive oil.)
To make crostini
- The crostini can be toasted in a variety of ways - pick either the air fryer, grill, or oven.
- AIR FRYER INSTRUCTIONS: 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.)
- GRILL INSTRUCTIONS: 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.
- OVEN INSTRUCTIONS: 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.
- Slather each piece of toasted crostini with hummus. Sprinkle marinated cashews on top. Put a sliver of grilled artichoke heart onto each crostini. Serve on a platter.
Notes
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.
Nutrition
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
