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Artichoke & Mushroom Toasts

Our winters can get cold here, so I like to warm up holiday guests with oven-fresh appetizers. Crunchy bread slices are topped with mushrooms, artichokes and a blend of cheeses. —Nancy Mueller, Bloomington, Minnesota

36 ServingsPrep: 30 min. Bake: 5 min.

Ingredients

36 slices French bread baguette (1/2 inch thick)
3 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
1/2 pound sliced baby portobello mushrooms
1/2 teaspoon Italian seasoning
2 tablespoons butter
6 garlic cloves, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/3 cup mayonnaise
1 tablespoon shredded Parmesan cheese
2 cups (8 ounces) shredded Swiss cheese

Directions

Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6
in. from heat for 1-2 minutes or until lightly toasted.
In a large skillet, saute mushrooms with Italian seasoning in butter
and remaining oil until tender. Add garlic; cook 1 minute longer.
Remove from the heat and set aside.
Place artichokes in a food processor; cover and process until finely
chopped. Add mayonnaise and Parmesan cheese; cover and process until
blended. Spread over toast slices; top with mushrooms and sprinkle
with Swiss cheese.
Bake at 350° for 4-6 minutes or until cheese is melted. Yield: 3

2 of 2

Artichoke & Mushroom Toasts (continued)

Directions (continued)

dozen.

To Make Ahead: Prep the toasts earlier in the day and store on baking sheets in the refrigerator. Sprinkle with Swiss cheese just before baking.

Nutrition Facts: 1 appetizer equals 118 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 126 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.