One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".

Tuesday, April 7, 2009

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


Thibeault's Table said...

Oh My!!!! I can almost taste that spread. You have everything in it that I like. I'm going to send your recipe to Matt. I know that this is something that he would love too.

La Table De Nana said...

Linda..I can't tell you how happy I am that I bought artichoke hearts yesterday..printing!!

Thanbk you..

But..poor knees...:( I have tendonitis in one hand and am contemplating a Cortisone this similar?I know the symptoms are different but the discomfort may be a bit the same?

Poor you!!:(Pauvre toi!

a quiet life said...

lori that looks so good, i love that you don't want to let your fans down, even when you are down~ i hope your family is still here for the week and fussing over you! this sounds like something i will love~

Cathy said...

Yum, my favorite kind of food.

So sorry to read about your knees. I feel your pain. I've already put a big bottle of aleve in my suitcase for Paris.

Linda said...

Oh my poor baby!
I hope you feel better soon....yeah, discomfort...right when you are writhing in pain is more like it!
I miss you and I can attest this is a great recipe...I want some now...hey it would be great on Matzo!
Love to you,

Christina Kim said...

It's tough to stay off your feet when you have some important fooding to do! I always think a good meal heals the body, though, so go for it!

MaryBeth said...

I hope you feel better soon and are back on your feet in the kitchen cooking up a storm. I love the looks of you spread, it sounds so good!

Mari @ Once Upon a Plate said...

Lori, owwwie ~ I'm sorry you have to go through that procedure, and hope it brings relief. ((hugs))

Whenever artichokes are mentioned, I'm right there! This looks wonderful and I'm definitely making this one ~ you always share the best recipes. Thank you! xo~m.

Leigh of Tales from Bloggeritaville said...

The food looks amazing! I hope you feel better soon!

Joy Tilton said...

So glad I found you at Once In a Blue Moon, your blog is right up my alley! Come visit me at

Jamie said...

This spread sounds wonderful and so delicious! Love artichokes and what a great way to eat them! Hope your knees are better! And I am really enjoying your blog and your cooking!

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