4 garlic cloves, peeled
2 shallots, peeled and cut in half
1/2 pound Parmigiano Reggiano cheese, grated
One 8 ounce jar reduced-fat mayonnaise
Two 6 ounce containers mascarpone cheese or one 8 ounce block low fat cream cheese, at room temperature
Juice of 2 limes
1/2 teaspoon crushed red pepper flakes or red pepper paste*
Two 12 ounce boxes frozen artichoke hearts, thawed and drained
Filippo Berio olive oil spray
4 day old baguettes, cut into 1/2-inch thick slices and browned in olive oil
Preheat oven to 400°F.
Process the garlic and shallots in a food processor until finely chopped. Add 1/2 cup of the Parmigiano Reggiano, the mayonnaise, mascarpone or cream cheese, lime juice and red pepper flakes. Process until almost smooth, then add the artichoke hearts and pulse until coarsely chopped. Spoon the mixture into a 6 cup gratin dish lightly greased with olive oil. Sprinkle the top evenly with the remaining Parmigiano Reggiano cheese.
Bake for 20 minutes or until bubbly and hot. Serve hot with the toasted baguette slices and let everyone top their own. We serve these crostini with a citrusy Carpene Malvolti Prosecco di Conegliano.
*Our recipe for Hot Red Pepper Pesto is posted on our Recipes page.
Note: In a pinch you could use jarred artichoke hearts in water that have been well drained.
This recipe is featured on show 2010 – Specialty Appetizers.
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