Apéro Favorite: Crostini with artichoke cream and chorizo

2020-02-10-12-31-12-1602660354056033737647.jpgThese crostini with artichoke and chorizo are one of my all time favorite fingerfood go-tos – even though I am personally not a big fan of artichoke, the flavor combination with the spicy fatiness of chorizos is an absolute dream – and they only take 15 minutes to make. This post is based on a recipe by the cooking magazine Kochen by Annemarie Wildeisen, I only added minor changes –

so let’s get started!

Ingredients (ca. 20-25 crostini):
Marinated artichokes (I usually buy them in a glas, drained ca. 200g)
80g Philadelphia (or some other cream cheese)
1/2 a bunch of parsley
1 Baguette
1-2 tablespoons of olive oil
salt & pepper

Preheat the oven to 200 degrees.
Cut the bread into thin slices.
Mix the olive oil with 1/4 a teaspoon of salt and a bit of pepper.
Brush the oil-salt mixture on top of the bread pieces and let them bake for 6-8 minutes.

In the meantime, cut the artichokes into rough pieces. Blend the artichokes, the parsley and the philadelphia in a foodprocessor (or with the help of a purifier). Season to taste.

Thinly cut the chorizo sausage. In a frying pan, sear the sausage pieces for 1-2 minutes on each side. Pull the frying pan from the heat.

When the bread is done, take it out of the oven. Spread some of the creamcheese artichocke mixture onto each piece of bread and top with 2-3 pieces of chorizo.
If you like, roughly cut some parsley and use it to finish off your crostini – and enjoy!


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