Hummus, Artichoke & Pine Nut Crostini


  • 2 c Pine Nuts
  • 2 oz. Rykoff Sexton® Meyer Lemon Juice
  • 3 oz. Roseli® Balsamic Vinegar
  • 5 ea. Chef's Line Artisan French Baguette, sliced into 3/8'' slices
  • 4 c 4 c Chef’s Line® Hummus
  • 4 c Rykoff Sexton Fire Grilled Artichokes, drained (reserve marinade) and chopped


  1. Make marinated pine nuts: Combine nuts with lemon juice, balsamic vinegar and reserved artichoke marinade. Refrigerate up to 1 day ahead.
  2. Make artichoke crostini: Brush crostini with reserved artichoke marinade, then bake in a 400°F oven until golden brown and crispy.
  3. Spread each crostini with hummus, top with artichokes and marinated pine nuts.

Yield: 25 portions (3 crostini/per person)