"I plan to try this with goat cheese instead of feta."
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.