Sun-Dried Tomato and Artichoke Bruschetta
Slightly Adapted From: A Bountiful Kitchen
Makes about 12-15 slices
1 french baguette, cut into 3/4-inch slices
1/3 cup sun-dried tomatoes, drained and chopped
3-4 oz. marinated artichokes, drained, chopped in half (approx. 1/2 cup before chopping)
1/4 cup parmesan cheese, grated
1/4 cup chopped fresh parsley, plus extra for garnish
1/3 cup mayonnaise
1/4 tsp. garlic salt
Fresh ground pepper
1. Preheat oven to 350 degrees F. Place oven rack on top third of oven.
2. Gently mix together sun-dried tomatoes, artichokes, parmesan cheese, chopped parsley and mayo. Season with garlic salt and pepper.
3. Spoon mixture onto baguette slices and place on baking sheet.
4. Bake for about 10-12 minutes. Remove from oven. Place on plate and serve immediately, sprinkle with additional chopped parsley if desired.
*You can easily use more or less of the sun-dried tomatoes and artichokes depending on preference so the spread amounts will vary. Buy two baguettes and double the spread if you would like to use the whole jar of each vegetable.
*To serve as a dip, simply mix up the artichoke and tomato mixture and spoon into a small oven proof dish. Bake for 15 minutes as directed. Serve with veggie slices, chips, crackers, pita slices or bread.