Artichoke and Goat Cheese Bruschetta

Food & Wine. They say to serve this with a full-flavored California Sauvignon Blanc.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil, plus more
•  extra virgin olive oil, for brushing
• 2  garlic cloves, thinly sliced
• 1  bay leaf
• 5  fresh thyme sprigs
• 1 (10 ounce) package frozen artichoke hearts, thawed and squeezed dry
• 1⁄2 teaspoon  finely grated lemon zest
• 1⁄4 lb  mild  fresh goat cheese, softened (1/2 cup)
• 2  teaspoons fresh lemon juice
•  salt & freshly ground black pepper
• 16  slices  from a baguette

Directions

1. Preheat the broiler. In a medium skillet, heat 2 tablespoons of olive oil until shimmering.
2. Add the garlic, bay leaf and thyme sprigs and cook over moderate heat until fragrant, 2 minutes. Add the artichokes and lemon zest and cook, stirring, until lightly browned, 5 minutes.
3. Scrape the thyme leaves into the skillet; discard the sprigs and bay leaf.
4. Transfer the artichoke mixture to a food processor.
5. Add the goat cheese and lemon juice; pulse until pureed. Season with salt and pepper. Transfer to a serving dish, cover and keep warm.
6. Brush the bread slices with olive oil and broil for 1 minute, turning once, until golden and crisp. Serve the artichoke spread with the baguette slices.