Crispy Artichoke Pots and Basil Melba Toasts with Pepper Panzanella Salsa
A recipe for a delicious appetizer – a warm artichoke dip with crispy breadcrumbs served with basil melba toast and a pepper panzanella salsa.
Crispy Artichoke Pots and Basil Melba Toasts with Pepper Panzanella Salsa A recipe for a delicious appetizer – a warm artichoke dip with crispy breadcrumbs served with basil melba toast and a pepper panzanella salsa. |
| Servings | Prep Time |
| 4servings | 20min |
| Cook Time |
| 20min |
|
|
Ingredients
Artichoke Pots
- 1can artichoke heartsdrained
- 1large egg
- 250gr creme fraiche
- salt and black pepperto season
- 2sliced blue ribbon white breadtoasted
- salt and black pepperto season breadcrumbs
- pinch chili flakes
- 6tablespoons butter
Croutons
- 3slices blue ribbon white breadpulled apart
- oil for frying
Salsa
- 1packet robot peppers – red, green and yellowsliced in half
- handful freshly chopped basil
- 2tablespoons olive oil
- salt and black pepperto season salsa
Melba Toast
- 2slices blue ribbon white breadthinly sliced in half
- 3tablespoons soft butter
- 3tablespoons chopped basil
Instructions
Artichoke Pots
- First off, for the artichoke pots; transfer the drained artichoke hearts to a food processor and blend it up.
- Don’t make puree, it just needs to be broken apart. Rinse and dry the food processor.
- In a mixing bowl combine the artichokes with one egg and one tub of crème fraiche. Season with salt and pepper.
- Next up, for the crumb topping; use the toasted slices of bread and break it into pieces into the food processor. Crank it up until you have breadcrumbs.
- Season the crumbs with salt, pepper and chili flakes.
- Scoop the artichoke dip into bowls and top with bread crumbs.
- Add the knobs of butter on the top of the crumbs and bake in the oven at 180 degrees Celsius until golden, about 20 minutes.
Croutons
- Heat the oil in a small pot on the stove and fry the pulled bread until golden brown – drain on kitchen paper.
Salsa
- Chop the peppers up very fine with basil and combine it with your crispy croutons. Drizzle with olive oil and season.
- Remove the artichoke pots after baking time and leave to rest.
Melba Toast
- Combine the butter with the 3 tablespoons of basil and carefully spread it over your extra thin slices of white bread.
- Set the oven to grill and transfer the melba toasts to an oven safe baking tray – I draped my thin melba over a mug to get the curve effect.
- Keep an eye on these, they toast pretty quick under the grill.
- To bring your dish together, simply serve your appetizers with crispy basil melba toasts for easy dipping action, with pepper and panzanella salsa on the side.