Artichoke and Goat Cheese Spread

Categories: Appetizers

Ingredients

• 1.5 cans artichoke hearts in water, well drained
• 8 oz. mild soft goat cheese
• 2 Tbsp. olive oil
• 2 tsp. lemon juice
• 1 tsp. finely grated lemon zest
• 3/4 tsp. minced garlic
• 1/2 roasted red bell pepper or pimiento
• 2 Tbsp. chopped parsley leaves
• 2 Tbsp. chopped fresh chives
• 1 Tbsp. minced fresh basil leaves
• 1/2 tsp. salt
• 1/2 tsp. coarsely ground black pepper
• 1/4 tsp. crushed red pepper flakes
• 1 loaf French baguette
• 1/2 c. extra virgin olive oil
• 1/2 tsp. coarse salt
• 1/2 tsp. freshly ground black pepper

Directions

1. In food processor, add artichoke hearts, goat cheese, olive oil, lemon juice, lemon zest, garlic, roasted bell pepper, parsley, chives, basil, salt, pepper, and crushed red pepper; process until smooth and creamy. Taste and adjust seasoning if necessary. Place in a bowl and refrigerate until ready to serve, up to 2 days in advance. Serve with French Bread Crostini.

2. French Bread Crostini:

3. Preheat oven to 325 degrees F. Cut bread into 1/4" round or oval slices and place on baking sheets. Brush 1 side of each slice lightly with olive oil, and lightly season with salt and pepper. Bake until crisp and golden brown, 15 to 20 minutes. Remove from oven and cool before serving.

4. Yield: 3 cups

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