Cheesy Artichoke and Tomato Crostini

Last night, I went grocery shopping.  You can read what I picked up here.  Last night was also garbage night.  Finally, last night was ‘dinner for one’ night.  All of these conditions added up to one thing…cleaning out the fridge and making a dinner with all of the randoms left over from the past week (or the past month…I found some pretty nasty looking carrots in my crisper). 

I found all kinds of great stuff including leftover sourdough bread, artichoke hearts, sun-dried tomatoes, and mozzarella, Parmesan, and Asiago cheeses. Sounds pretty perfect to me….especially those last three ingredients. I could have probably just used those and died a happy lady.

The bread was already a little hard so I thought…why not make it harder!?  I was headed in one direction and that direction was toward crostini. 

(please excuse my messy cut job – I am pretty awful at slicing/dicing/chopping/etc.)

I just brushed my bread with a little olive oil and popped it in the oven to crisp.  Easy Peasy!

For the filling, I headed in the Italian direction.  Obviously, this post is all about ‘direction’.  The most important direction is the one that these crostini followed directly into my mouth.  I ate the entire platter.  More on that later. 

If loving hot melted cheese is wrong, then I definitely don’t want to be right. 

Cheesy Artichoke and Tomato Crostini


1/2 loaf sourdough bread, thinly sliced

3 tablespoon olive oil

1/4 cup sun-dried tomatoes, chopped

1/2 cup boiling water

1/2 cup artichoke hearts, chopped (about 5-6 drained artichoke heart quarters)

1/2 cup shredded mozzarella cheese

1/4 cup shredded Asiago cheese

1/4 cup shredded Parmesan cheese

1/8-1/4 cup plain Greek yogurt

salt and black pepper, to taste


Preheat oven to 375°.

In a small bowl, place the sun-dried tomatoes in the boiling water.  Let stand for 5 minutes.

Meanwhile, place slices of bread on a baking sheet.  Brush each slice with olive oil.  Turn slices over and brush other side.  Bake in oven for 10-15 minutes, or until bread is crisp and slightly browned. 

In a large bowl, mix the artichokes, tomatoes, cheeses, salt, and pepper.  Add enough yogurt to make the mixture stick together.  Start with 1/8 of a cup and add more, if necessary.  Remove bread from oven and spread mixture onto the slices.  Return to oven and bake another 10 minutes until cheese mixture is melted. 

Remove from oven.  Serve hot. 

Yield: 8 slices

I ate this entire plate myself.  I think I ate four as soon as they came out of the oven and then I finished the remaining off between doing the dishes and starting some laundry.  I just couldn’t help myself.  


They were delicious.  I’m a glutton.  The End.

Today is the police officer’s birthday!!  The big 3-1!!!  He has already crossed that 3-0 bridge.  I have not…and thoughts of it send me into panic mode.  He has to work tonight, however, I think he is trying to leave work early so we can go out to dinner.  Cross your fingers that he is able to!  ;-)


17 Responses to Cheesy Artichoke and Tomato Crostini

  1. Allie says:

    I’m glad I’m not the only one that can only ever manage to mangle bread when “slicing.” I love old bread, it means you have to do fun things with it! Like delicious-looking crostini. Or french toast.

  2. Carbs – especially bread.. are my weakness. I would probably eat half the bread before it got in the oven!

  3. Kelly says:

    Yum!! Looks amazing!!!

  4. oh my heavens, this recipe combines so many of my favorite ingredients and the gooey cheese just looks divine. mmm mmm! :)

  5. This looks so yummy! It reminds me of pizza, and I ADORE pizza, so it is a must try for me!

  6. I am bread and cheese addict. It is near impossible for me to just stop at one slice or bite. Happy b-day to your Police Officer!

  7. I just made this a few days ago! loooove it! <3 I am jealous you had tomatoes on hand! I just had the artichoke spread and cheese and tomatoes would have been diviiiine! <3 love it! =)

  8. ooh and happy birthday to your police officer! =)

  9. Omg what can be better than bread with cheese and tomatoes melted all over the top?! I don’t know…. :D And happy happy birthday to your police officer!!! Hope he enjoys the big 31 ;) Mine turned 35 O_O Getting oldddd haha :D

  10. Gael Johnson says:

    Sounds and looks divine! My favorite meals are ALWAYS those I compose because of one or two ingredients beckoning me from the fridge. One loan green pepper has been my inspiration for many a meal. Thanks for posting!

    • Kelly says:

      Green peppers are great and so easy to use in everything!

      • Gael Johnson says:

        YUMM!!! I made it last night and it was a huge hit with my family (husband and 15 year old son). My husband works at a grocery store and always brings home the specialty breads that are marked down the day after they are baked – we pop them in the freezer. I had 2 in the freezer when he brought home the third so I defrosted them overnight and made these – I simply cut them in half to bake and then into bite size halves to serve. Thank You for sharing Kelly.

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