Artichoke Jalapeno Dip Toasts
Servings 2
Equipment
- Grill Pan
Ingredients
- 3 thick slices of crusty bread
- 1-2 tbsp Olive oil to taste
- Sea salt and freshly cracked pepper to taste
- 1 clove of garlic
- ¾ cup artichoke jalapeno, and parmesan dip, warmed (homemade or store-bought)
- 1-2 tsp fresh parsley chopped, to taste
- 1 radish sliced thinly ***Soaked in ice water for 10 minutes, then dried with a towel
- 1 green onion sliced thinly
- Flake salt to taste
Instructions
- Heat a grill pan over medium-high heat.
- Drizzle some olive oil over both sides of the bread, then season with sea salt and freshly cracked pepper to taste.
- Place on the grill pan and cook until both sides are lightly charred with grill marks, and nice and toasted.
- Immediately rub the whole garlic clove over each side of all three toasts.
- Spoon the warmed artichoke, jalapeno, and parmesan dip over each toast.
- Sprinkle the top with some parsley.
- Top with the thinly sliced radish, green onion, and flake salt. Serve immediately. Enjoy.