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Open-Faced Artichoke Cheese Toasts
When your cheese drawer is full of random odds and ends, these open-faced toasts are the tastiest way to clear it out. Mashing a blend of hard and soft cheeses with a little olive oil creates a rich, melty spread that binds beautifully. Canned artichoke hearts add a satisfying bite and a Mediterranean twist to the classic grilled cheese, while fresh celery leaves or herbs bring a bright, earthy balance to the rich dairy. It's a simple, comforting meal that feels much fancier than the sum of its parts.
Ingredients
- 4 ounces shredded cheeses (about 1½ cups; see headnote)
- 1 tablespoon extra-virgin olive oil
- 4 slices whole-grain crusty bread or any leftover bread (see note )
- 1 garlic clove, cut in half
- ⅓ cup chopped celery leaves or chopped fresh parsley, cilantro, or basil
- 1 (14-ounce) can quartered artichoke hearts (not marinated), drained (liquid saved for another use) and patted dry
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper (optional)
Instructions
- 1Position the top oven rack roughly 4 inches below the broiler and preheat the broiler to high.
- 2Mash the shredded cheeses and olive oil together in a medium bowl using a fork until a thick spread forms. Mix in a little extra oil or soft cheese if the mixture remains too crumbly.
- 3Arrange the bread slices on a rimmed baking sheet. Broil for 1 to 2 minutes until one side is lightly toasted.
- 4Rub the cut side of the garlic halves over the toasted side of each bread slice. The warm, rough surface of the bread acts like a grater, infusing it with raw garlic flavor. Scatter the chopped celery leaves or herbs on top, leaving a small border around the edges.
- 5Place 4 or 5 drained artichoke quarters onto each piece of bread.
- 6Press the cheese mixture evenly over the artichokes and herbs using a spatula or your fingers. Spread the cheese completely to the edges to protect the bread from burning under the intense heat.
- 7Season each open-faced sandwich with an even dusting of black pepper.
- 8Return the baking sheet to the oven and broil for 2 to 3 minutes until the cheese melts and turns golden brown. Watch closely to prevent burning, then garnish with crushed red pepper.
Nutrition
234kcal
Calories
10g
Protein
11g
Fat
5g
Fiber
468mg
Sodium
26mg
Cholesterol
Notes
- Bread swap: If using a baguette-style bread, slice it in half lengthwise and cut into serving pieces.
- Texture tip: Pulse the cheese mixture in a food processor if you prefer a smoother consistency, which works especially well for hard aged cheeses.
- Variations: Fold in leftover herbs, sun-dried tomatoes, dried fruits, or chopped olives to customize the flavor.
- Serving ideas: Spread any remaining cheese mixture on crackers, pizza crusts, raw vegetable sticks, or fruit slices.
- Leftovers: Stir extra cheese spread into warm pasta or cooked whole grains for a rich, instant sauce.