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Artichoke Crostini
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1 sourdough baguette (1 pound)
2 cups chopped seeded tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil
2 tablespoons olive oil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread
with cooking spray. Bake at 325° for 7-10 minutes or until crisp. Cool on a
wire rack. In a bowl, combine the tomatoes, artichokes, basil, oil, seasoned
salt and pepper. Spoon onto bread slices.
Yield: 32 appetizers.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |