butter, room temperature
garlic cloves, minced
thinly sliced green onions
chopped and seeded tomato
1 (6 ounce) jars
marinated artichoke hearts
freshly grated parmesan cheese
French baguette, sliced
- Drain and reserve marinade from Artichoke hearts.
- Mix butter and garlic. Set aside Fold together feta, green onions, tomato, oregano and minced artichokes. Add 1 T. of reserved marinade, or more if mixture is dry. Add Parmesan cheese. Lightly spread garlic butter on one side of crostini. Toast until golden.
- Top each crostini with artichoke mixture.
- Broil until golden. Let cool slightly. Slice into quarters before serving.