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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Ingredients:
1 sourdough baguette (1 pound) |
2 cup(s) chopped seeded tomatoes |
1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and chopped |
2 tablespoon(s) minced fresh basil |
2 tablespoon(s) olive oil |
1/2 teaspoon(s) seasoned salt |
1/8 teaspoon(s) pepper |
Directions:
1. • Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with cooking spray. Bake at 325° for 7-10 minutes or until crisp. Cool on a wire rack.
2. • In a large bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices. Yield: 32 appetizers.
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