Goat Cheese, Artichoke, and Olive Bruschetta
Photo: Erin Kunkel; Styling: Nissa Quanstrom
As delicious as they are, artichokes have a compound that makes wine taste sweet. Tangy goat cheese brings both into balance. Serve the bruschetta with a Sauvignon Blanc that balances refreshing citrus acidity with some oak for richness. The recipe comes from chef and cookbook author John McReynolds of Stone Edge Farm Estate Vineyards & Winery in Sonoma, California. You can start with a fresh artichoke, as he does, or use frozen hearts if you’re short on time.
This recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking in April.”
How to Make It
Step 1
1
Cut off and discard artichoke stem and all but 1 1/2 in. from leafy top. Pull off leaves down to pale yellow ones. Cut off all green parts from outside. Halve artichoke through stem and use a pointed teaspoon to dig out fluffy, fibrous choke. Cut artichoke into 1/4-in. dice.
Step 2
2
Cook fresh (or thawed frozen) artichoke, shallot, 1 tbsp. oil, and 1/4 tsp. salt in a small saucepan over medium-low heat, covered, 5 minutes, stirring occasionally. Add minced garlic; cook until artichoke is tender, 5 minutes more. Let cool.
Step 3
3
To artichoke mixture add 2 tbsp. oil, the lemon juice, 1/4 tsp. pepper, the chopped parsley, and olives. Stir; let relish sit at least 1 hour.
Step 4
4
Preheat broiler with rack set close to heat. Broil baguette slices on a baking sheet, turning once, until light golden, 3 to 4 minutes total. On 1 side, lightly rub toasts with garlic clove, brush with remaining 1 tbsp. oil, and sprinkle with salt and pepper.
Step 5
5
Spread toasts with cheese, leaving a corner uncovered, and top with relish. Set a parsley leaf on each.
Step 6
6
Make ahead: Topping, up to 1 day, chilled.
Ingredients
1 large artichoke or 1/2 cup diced thawed frozen artichoke hearts
1 shallot, finely chopped
1/4 cup extra-virgin olive oil, divided
About 1/4 tsp. kosher salt
1 small garlic clove, minced, plus 1 whole clove
1 tablespoon Meyer or regular lemon juice
About 1/4 tsp. pepper
1 tablespoon chopped flat-leaf parsley, plus small leaves
1/3 cup picholine or Niçoise olives, pitted and coarsely chopped
12 baguette slices (from 3/4 baguette), cut on a diagonal about 1/2 in. thick and 4 to 5 in. long
1/2 cup fresh goat cheese
Directions
Step 1
1
Cut off and discard artichoke stem and all but 1 1/2 in. from leafy top. Pull off leaves down to pale yellow ones. Cut off all green parts from outside. Halve artichoke through stem and use a pointed teaspoon to dig out fluffy, fibrous choke. Cut artichoke into 1/4-in. dice.
Step 2
2
Cook fresh (or thawed frozen) artichoke, shallot, 1 tbsp. oil, and 1/4 tsp. salt in a small saucepan over medium-low heat, covered, 5 minutes, stirring occasionally. Add minced garlic; cook until artichoke is tender, 5 minutes more. Let cool.
Step 3
3
To artichoke mixture add 2 tbsp. oil, the lemon juice, 1/4 tsp. pepper, the chopped parsley, and olives. Stir; let relish sit at least 1 hour.
Step 4
4
Preheat broiler with rack set close to heat. Broil baguette slices on a baking sheet, turning once, until light golden, 3 to 4 minutes total. On 1 side, lightly rub toasts with garlic clove, brush with remaining 1 tbsp. oil, and sprinkle with salt and pepper.
Step 5
5
Spread toasts with cheese, leaving a corner uncovered, and top with relish. Set a parsley leaf on each.
Step 6
6
Make ahead: Topping, up to 1 day, chilled.
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