Artichoke and Cheese CrostiniClick to Play

Artichoke and Cheese Crostini

Crostini di Carciofi e Formaggio

Mary Ann Esposito

Never dismiss stale bread; clever Italian cooks give it new life as crostini (also called bruschetta). Crostini means “little toasts” because the bread is fried in a little olive oil, or grilled to toast it and then topped with an endless variety of savory spreads like artichoke and cheese. All crostini success depends on the quality of the bread; a country loaf is best with a tight crumb, or a baguette type is good too; just don’t use spongy, soft bread. This is an example of a new way to use traditional Italian ingredients. Paired with a crisp, dry Prosecco wine, this is the perfect addition for the buffet table.


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.

item recipe is featured in Episode 2010 of Season 20.

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This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


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  1. Donna's avatar


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    Hi Mary Ann. I was watching Episode 1903 and saw these beautiful plates, yellow with what looked like olives on them. I am searching for new dishes and would love to know what those are. Thank you for all you do to keep our heritage alive.

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