Artichoke Crostini
"This appetizer is wonderful when vine-ripened tomatoes and fresh basil are at their best," Janne Rowe writes from Wichita, Kansas. "It's easily doubled for large get-togethers."
Ingredients
- 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
Reviews
Great start but I did use the marinated artichokes as it needed more seasoning. Will definitely make again and play with the recipe a little more. Simple and light appetizer that everyone really enjoyed.
Delicious, loved it!
I changed just a tad.I put this on sour dough slices and put a bit of swiss cheese on top and toasted. YUM YUM YUM
I changed just a few things. I used marinated artichoke hearts, added some salt to taste, and drizzled the bread with olive oil, onion powder and garlic powder. It was nom nom nom!
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