Artichoke and Sun-Dried Tomato Bruschetta

Name: Artichoke and Sun-Dried Tomato Bruschetta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 dozen.
Ingredients: 36 slices French bread baguette (1/2 inch thick); 2 tablespoons olive oil; 2 cups marinated quartered artichoke hearts, drained; 1 cup oil-packed sun-dried tomatoes, drained; 1 garlic clove, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 cup shredded Italian cheese blend, divided

My family excepts me to bring these bruschetta to every function. The artichoke sun-dried tomato combination is a tasty alternative to the traditional versions. I've even tossed the mixture with spaghetti for a fun change of pace.—

Ingredients

36 slices French bread baguette (1/2 inch thick)
2 tablespoons olive oil
2 cups marinated quartered artichoke hearts, drained
1 cup oil-packed sun-dried tomatoes, drained
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup shredded Italian cheese blend, divided

Directions

Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned.
Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped.
Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly.

To Make Ahead: Prep baguette slices earlier in the day; store on baking sheets in the refrigerator. Prepare artichoke mixture; cover and refrigerate until ready to assemble. Proceed as directed.