Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini

Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini
Photo by Gentl & Hyers

Ingredients

  • ¾ cup olive oil
  • 1 clove garlic
  • plus additional for sprinkling
  • 1 12-ounce jar marinated artichoke hearts
  • 1 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 baguette
  • + 8 more ingredients
    • ¼ cup red wine vinegar
    • 3 tablespoons (packed) finely grated Parmesan cheese
    • 3 5-ounce packages mixed baby greens
    • 1 tablespoon whole grain Dijon mustard
    • 1 12-ounce container yellow and red cherry tomatoes
    • 2 12-ounce jars marinated artichoke hearts
    • 2 tablespoons finely chopped fresh Italian parsley
    • ¼ cup shallot

Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt an...

View full recipe at Epicurious

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