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Tomato-Artichoke Crostini
Tomato-Artichoke Crostini
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Prep Time:
25 minutes
Total Time:
45 minutes
Basil-infused marinated artichoke and tomato bruschetta.
Ingredients:
  • 40 slices (1/2 inch thick) baguette French bread
  • Cooking spray
  • 1 jar (6 oz) marinated artichoke hearts, drained
  • 2 cups chopped, seeded plum (Roma) tomatoes (6 to 7 medium)
  • 2 tablespoons chopped fresh basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarse ground black pepper
Instructions:
  • Preheat oven to 325°F. Line a cookie sheet with foil and arrange bread slices on top. Give the bread a light spray with cooking spray.
  • Bake for 6 to 9 minutes until crispy. Transfer from baking sheet to a cooling rack. Allow to cool completely for about 20 minutes.
  • Coarsely chop the artichokes and combine them with the remaining ingredients in a medium bowl.
  • Serve the delectable artichoke mixture alongside crispy toasted bread slices.

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