Light & Tasty Artichoke Crostini

Submitted by jonesies

"This appetizer is wonderful when vine-ripened tomatoes are in season. You can also spoon the mixture over grilled chicken or fish for a nice change."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 16

ingredients

• 1 sourdough baguette
• 2 cups tomatoes, seeded and chopped
• 1 (14 ounce) can water-packed artichoke hearts, rinsed drained and chopped
• 2 tablespoons minced fresh basil
• 2 tablespoons olive oil
• 1⁄2 teaspoon seasoning salt
• 1⁄8 teaspoon pepper

directions

1. Cut the baguette into 32 slices.
2. Place on an ungreased baking sheet; spritz bread with nonstick cooking spray.
3. Bake at 325 degrees for 7-10 minutes or until crisp.
4. Cool on a wire rack.
5. In a bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper.
6. Spoon onto bread slices.

Reviews

[Kumquat the Cats fr]

Mmmm, I love brushetta, especially with artichokes. I couldn't resist rubbing a garlic clove on the bread before toasting, and added just about a tablespoon of balsamic vinegar. Parmesan would have been good too. Thank you!

 

[Ginny Sue]

Loved the addition of the artichoke hearts to a traditional bruschetta recipe. Great party food.

 

[AKillian24]

Fantastic wine appetizer. It has a flair, but compliments food and appeals to an array of tastes. I added proscuitto to a a few of them to mix it up - and it was a great touch. I also topped it with freshly grated parmesean, which was a great addition. Thanks for a great addition to my next wine tasting event!