Snack in Style - Artichoke Spread

I'm a bit laid up for a day or two - I had viscosupplementation injections in both knees this morning. I'm keeping my feet up and icing my knees to help with the "discomfort" (don't you love when doctors call it that??). But in an attempt not to be a slacker-blogger, I decided to pull something from my personal "archives". The first time I had this artichoke spread was last summer. It whizzes up easily in the food processor and is a wonderful combination of flavors. It makes a great hors d'ourve or anytime snack. This time, I rounded out the plate with tomatoes, basil, mini bocconcini, and olives seasoned with a little fresh, minced rosemary, crushed garlic, extra virgin olive oil and grated orange zest. A glass of Riesling complemented my little dinner perfectly!

Artichoke and Goat Cheese Spread with French Bread Crostini

1 can artichoke hearts, well drained
1 pound mild soft goat cheese, such as Montrachet
2 tablespoons olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
3/4 teaspoon minced garlic
1/2 roasted red bell pepper or pimiento
2 tablespoons chopped parsley leaves
2 tablespoons chopped fresh chives
1 tablespoon minced fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon crushed red pepper flakes
French Bread Crostini, recipe follows

In a food processor, add the artichoke hearts, goat cheese, olive oil, lemon juice, lemon zest, garlic, roasted bell pepper, parsley, chives, basil, salt, pepper and crushed red pepper and process until smooth and creamy. Taste and adjust the seasoning if necessary. Place in a nonreactive bowl and refrigerate until ready to serve, up to 2 days in advance. Serve with French Bread Crostini.

French Bread Crostini:
1 (18-inch) loaf French baguette or ficelle
1/2 cup extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 325°F.Cut bread into 1/4-inch round or oval slices and place on 1 large or 2 small baking sheets. Brush 1 side of each slice lightly with the olive oil, and lightly season with the salt and pepper. Bake until crisp and golden brown, 15 to 20 minutes. Remove from the oven and cool before serving. Yield: 20 to 30 crostinis

Source: Emeril LaGasse