Simple party fare need not be boring or unsophisticated.
The next time you’re planning a cocktail party, consider whipping up one of our all-time favorite crowd pleasers. You’ll be surprised how quick and easy it is to prepare, which will leave you with more time to spend with your guests – the reason you planned the party in the first place!
Classic, pared-down flavors straight out of Sardinia shine through our homemade Artichoke and Roasted Pepper Crostini with a Basil Aioli:
Ingredients:
One Ficelle
Olive oil and salt to taste
8 small roasted artichoke hearts (bottled is fine)
¼ pint roasted red peppers (bottled is fine)
8 basil leaves
½ cup high-quality mayonnaise
½ clove of fresh garlic
Salt and pepper to taste
Method:
For the crostini:
Preheat oven to 350 degrees.
Slice a Ficelle crosswise to desired thickness (we usually aim for about ¼ of an inch), brush with olive oil and sprinkle with Kosher salt.
Place the slices of Ficelle on a baking sheet lined with parchment paper. Put in the oven and cook until the first side is slightly toasted, flip and toast the second side.
Remove from the oven and set aside until ready for use.
Cut 8 small roasted artichoke hearts into quarters
¼ pint roasted red pepper, sliced into thin strips
For the basil aioli:
In a food processer, blend 8 cleaned basil leaves, ½ clove of minced garlic and ½ cup of high-quality mayonnaise. Taste and adjust seasoning with salt and pepper.
To assemble:
Spread a layer of the basil aioli on the crostini and garnish with a ¼ of an artichoke heart and a thin slice of red pepper.
Serve and enjoy!
