If your looking for a new, easy appetizer for Easter, this recipe is for you.
I’m so excited to share this recipe with you all – I have been dreaming of re-creating this dish here on the blog. We always visit one of our favorite restaurants, Giuseppe’s, in Meredith, NH whenever we go visit my in-laws. My husband grew up near Lake Winniepesaukee and Meredith is the beautiful lake-side town next door. Giuseppe’s is located in an old mill building that is beautifully renovated, and between the scenery and the food it is so special.
It also might be this artichoke dish on their menu that calls us there.
I was surprised that my first time trying to re-create it tasted exactly like the restaurant version, which is probably because it uses only a few good ingredients. This dish is a study in simplicity, and brings out the flavor of the artichokes. The creamy havarti with the notes of dill perfectly compliment the garlic, wine and artichokes.
I recently made it for our cooking club, and everyone was crazy about this dish. ‘That’s lovely’, ‘what is this deliciousness’ and ‘wow’ were some of the comments. Pretty much a home run for a pot luck dish. (I think it’s still delicious at room temperature).
This would make a great appetizer for Easter or any party. The whole artichokes get soft baking in the oven and it is so fun to let them spread out on the crostini. Taking a bite is such a wonderful textural combination – crunchy, buttery crostini, soft, warm artichokes dripping in a wine and garlic infused liquid, and creamy cheese with dill to top it off. Perfection.
You will want to double the recipe if you have more than 3 people (I need at least 2 when I have this).
Hope you get to try this one soon, it is such a crowd pleaser and super simple to make. Happy Eating! xoxo Katie
Baked Artichoke Crostini with Havarti Dill
10 slices of a baguette or French bread
3 T. olive oil, divided
1 garlic clove, minced
1 can whole artichokes, 5-7 count
1/2 cup dry white wine
1/2 cup chicken stock
4 oz. havarti dill, sliced into 4-5 slices
salt & pepper
Preheat oven to 350.
Arrange slices of baguette on cookie sheet. Drizzle with 2 T. olive oil, and season with a pinch of salt & pepper.
Bake for 10-12 minutes, until slightly golden. Set aside.
In a cast iron skillet or small pan, heat remaining tablespoon of oil. Add garlic and cook for 1 minute, stirring carefully. Add wine to skillet, then add artichokes and let them cook in the wine garlic mixture for 3-5 minutes. Add chicken broth and bring to a boil. Turn off heat and lay sliced havarti dill on top of artichoke hearts. Cover with foil or lid and place into a 350 degree oven. Let cook for 10-12 minutes.
Remove, and serve immediately with crostini.