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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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âA creamy rich artichoke spread tops these warm crusty bites that folks just love, says Sherry Campbell of St. Amant, Louisiana. You won't find a much quicker and more delicious appetizer or last-minute side!â Ingredients:
1 tube (11 ounces) refrigerated crusty french loaf |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1/2 cup seasoned bread crumbs |
1/3 cup grated parmesan cheese |
1/3 cup reduced-fat mayonnaise |
2 garlic cloves, minced |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Bake loaf according to package directions; cool. Cut bread in half lengthwise; place on an ungreased baking sheet.
2. In a small bowl, combine the artichokes, bread crumbs, Parmesan cheese, mayonnaise and garlic; spread evenly over cut sides of bread. Sprinkle with mozzarella cheese.
3. Bake at 350° for 15-20 minutes or until cheese is melted. Serve warm. Yield: 1 loaf (12 slices).
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