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Artichoke Bread
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1 tube (11 ounces) refrigerated crusty French loaf
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
1/2 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup reduced-fat mayonnaise
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese
Bake loaf according to package directions; cool. Cut bread in half lengthwise;
place on an ungreased baking sheet. In a small bowl, combine the artichokes,
bread crumbs, Parmesan cheese, mayonnaise and garlic; spread evenly over cut
sides of bread. Sprinkle with mozzarella cheese. Bake at 350° for 15-20
minutes or until cheese is melted. Slice and serve warm.
Yield: 1 loaf (12 slices).
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |