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Make-Ahead Party Food

Make-Ahead Party Food

Enjoy stress-free entertaining with this make-ahead marinated artichoke and crostini recipe. Prepare the artichokes in advance and bake the crostini for a quick, flavorful appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Marinated Artichoke Hearts:
  • 1 can artichoke hearts quartered
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • to taste Salt
  • to taste freshly ground black pepper
For the Crostini:
  • 1 baguette sliced into 1/2-inch thick rounds
  • 2 tablespoons olive oil
  • Grated Parmesan cheese optional, for topping

Equipment

  • Medium Bowl
  • Baking Sheet

Method
 

  1. In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, red pepper flakes (if using), salt, and pepper.
  2. Add the quartered artichoke hearts to the marinade and toss gently to coat.
  3. Cover the bowl tightly and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to meld.
  4. Preheat oven to 375°F (190°C).
  5. Brush both sides of the baguette slices with olive oil. Arrange them on a baking sheet.
  6. Bake for 8-10 minutes, or until golden brown and crispy.
  7. If desired, sprinkle with grated Parmesan cheese during the last minute of baking.
  8. Let the crostini cool slightly. Spoon the marinated artichoke hearts onto the crostini and serve.

Notes

Use high-quality olive oil and fresh ingredients for the best flavor. Marinating the artichoke hearts for a day in advance enhances their flavor. Keep an eye on the crostini while baking to prevent burning. For a richer flavor, add a splash of balsamic glaze to the marinated artichokes just before serving. Experiment with different herbs and spices in the marinade, such as fresh basil or thyme. Arrange the crostini artfully on a platter to elevate the dish.