It’s party season and I have the easiest most delicious appetizer recipe for you! It’s crispy, rich, savory, a bit spicy, creamy, delicious, and ready in less than 30 minutes!
These Artichoke, Jalapeño, Parmesan Toast Bites are truly one of my favorite new appetizers, and I must send a huge thank you to La Terra Fina for sending me oodles of delicious dips to play with, and inspiring this recipe. Nathan and the neighbors have truly enjoyed all the recipe testing and playing that I’ve done with them. These dips are incredible straight out of the fridge, as we discovered at Princess’ 13th birthday party, they’re delightful when mixed with smashed potatoes, but my favorite and most delightful is using their Greek Yogurt based Artichoke & Jalapeño Dip in these crispy, spicy, delicious toast bites.
The chunky artichoke and jalapeño dip is the base for these scrumptious little bites, and while it’s delightful all on its own, it is taken to a whole other level when it’s paired with a crisp baguette, some freshly grated parmesan, and sprinkled with crushed red pepper (or smoked paprika, if you’re looking to tone it down a bit)
Ready to pop in the oven in under 10 minutes, they bake for 10 – 15 minutes, until the cheeses are all bubbly and gooey, and the toasts have gone all crispy and crunchy.
There’s a reason finger foods are one of the most popular foods for parties and holiday gatherings – they’re easy to eat, they fit well on plates, and they’re just so dang cute!
I’m all about snaggable, little foods, that fit in your hand, or allow for a bunch of different flavors and bites on one plate.
If you have 10 minutes to prep, and 15 minutes to cook, you can have an incredibly delicious, flavor packed, easy appetizer that will wow your guests, and make you the belle of the holidays
I made these while a 10 year old whined about wanting some dip, a 150 lb italian mastiff wound his way around my feet, and a 13 year old wanted to know when the kitchen would be free for her to make pancakes…
That’s all to say — these are crazy easy to make
Grate some cheese, slice some bread, slather on some dip, and pop them in the oven.
Boom. Bam. Done.
- 1 container La Terra Fina Artichoke and Jalapeño Greek Yogurt Dip/Spread
- 1 french baguette, thinly sliced
- 1 wedge parmesan cheese, grated
- crushed red pepper, to taste
- parsley for garnish
- Preheat oven to 425°F
- Thinly slice one french baguette on a bias (at a slight angle)
- Lay the bread slices on a baking sheet
- Spread a tablespoon of La Terra Fina Artichoke and Jalapeño Dip/Spread on each slice of bread
- Sprinkle freshly grated parmesan cheese over each slice and then sprinkle with crushed red pepper, or smoked paprika
- Garnish with dried parsley flakes
- Bake 10 to 15 minutes, or until the cheese is melted and bubbly and the bread is crispy
Disclosure: This post is brought to as part of a partnership with La Terra Fina . All opinions expressed are my own. Sponsored posts help me pay for the costs associated with this blog (like the groceries…so very many groceries,y’all), and help support me as I follow my dreams of recipe development and food photography. All opinions are 100% my own. Thank you for supporting the brands and companies that support A Southern Fairytale.