Artichoke Crostini

1 (1 pound) loaf sourdough baguette
2 cups chopped seeded tomatoes
1 (14 ounce) can 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
cooking spray

Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with nonstick cooking spray. Bake at 325 degrees F 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.

Yields: 16 servings


Cooking with Basil

Cooking with Basil

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