Recipe information
Yield
12 Servings
Ingredients
Pesto
1
12oz. jar marinated artichoke hearts, drained
3
tablespoons (packed) finely grated Parmesan cheese
2
tablespoons olive oil
Salad
¼
cup chopped shallot (about 1 large)
¼
cup red wine vinegar
2
tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
1
tablespoon whole grain Dijon mustard
1
garlic clove, minced
¾
cup olive oil
12
½"-thick diagonal baguette slices, toasted
3
5oz.packages mixed baby greens
2
12oz. jars marinated artichoke hearts, drained
1
12oz.container yellow and red cherry tomatoes, halved
1
cup crumbled feta cheese (about 4oz.)
Need to make a substitution?
Preparation
Pesto
Step 1
Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper.
Do Ahead: Pesto can be made 1 day ahead. Cover and chill.
Salad
Step 2
Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper.
Step 3
Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini.
Step 4
Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over and serve salad with crostini.
Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill.