Crostini Appetizers.

After attending our cooking class at the North Carolina Aquarium on Roanoke Island, conducted by Chef Wes Stepp of Red Sky Cafe in Duck, I was inspired to make a crostini appetizer that night.

Crostini Appetizers 1 baguette cream cheese goat cheese artichoke hearts, rinsed asparagus, small chop Parmesan cheese parsley

I always have Schwann's baguettes in the freezer. My boys love these things. They'll each go through a whole loaf with spaghetti.

Here's my mise en place: baguette artichoke hearts cream cheese, softened brie cheese parsley

I like to rinse off my artichokes.

I only had four left in the jar. Don't think that will be enough, but I'll taste test before I open a new jar.

Coarse-chop the hearts.

I opened the Brie and immediately sensed something was amiss. The color is not right and there's that ... smell.

Hmmmm. Check out that sell by date. That might have something to do with this. Somehow the brie got lost. I hate it when that happens.

I turn to my backup goat cheese.

Five month old goat cheese beats out six month old brie.

Equal amounts brie and cream cheese.

Squish together.

Add in the artichoke.

Finely chop the parsley.

Add in the parsley. Mix. I taste tested and ...

... added more artichoke.

A few grinds of black pepper and this is ready for the crostini.

Next, I sliced my baguette.

And browned both sides in butter.

You know I like my cracked pepper.

Top each slice with artichoke mixture.

Why not go with some asparagus, as well?

I steamed this for about one minute.

Then rinsed in cold water and patted them dry.

I melted a little butter and added some rosemary to it.

Dipped a few more crostini slices in that.

Top with asparagus.

And grated Parmesan cheese.

Ready for the oven.

Heat through. 350 degree oven for maybe 15 minutes.

Enjoy!