|
|
|
Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
|
|
(3 of 3)
Re: Parmesan Artichoke Crisps
Sep 22, 2009 6:05 PM
|
|
What a great combination of flavors and textures. This sounds like a party-pleasing appetizer. Thanks for sharing.
--
Lisa
|
|
scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
|
|
(2 of 3)
Re: Parmesan Artichoke Crisps
Sep 21, 2009 8:11 PM
|
|
I made this for a Sunday brunch. It turned out very good. I sprayed the bread slices with some olive oil to toast them to a light brown. I used frozen artichokes and chopped pretty fine. I used some leftover ham that I had cooked in ginger ale, about 1/2 pound. I sliced it very thin and chopped it some what fine, I didn't fry it. The yokes were very big in the eggs, I should have used 3 whites instead of 2, it wasn't as light as I think it should have been. I broiled them at 375 for 5 -6 min.
|
|
|
scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
|
|
(1 of 3)
Parmesan Artichoke Crisps
Sep 15, 2009 8:27 PM
|
|
I have not tried this but it looks good. I will be giving it a try this weekend for a brunch first course
2 egg whites, at room temperature
1 1/4-inch thick slice of prosciutto (boiled ham and black forest works, just keep the salt down)
3/4 cup mayonnaise
1 jar/can (15oz) artichoke hearts, drained and chopped (not marinated) or frozen
3/4 cup shredded Parmesan cheese
24 thin slices of French Bread, preferably a baguette, lightly toasted
Beat the egg whites until stiff peaks form. Set aside.
Fry the prosciutto with a touch of oil in a small sauté pan until lightly browned. Dice into small pieces. Set aside. I would dice first then fry to get that golden on more of the brown on the ham.
In a large mixing bowl, combine mayonnaise, artichokes, parmesan and prosciutto. Carefully fold egg whites into mixture.
Place bread slices on a baking sheet and spoon a dollop of the artichoke mixture onto each slice. Sprinkle a little more Parmesan on top of each.
Broil for about 4 minutes, until golden brown.
|
|
|
|
