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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This appetizer is wonderful when vine-ripened tomatoes and fresh basil are at their best, Janne Rowe writes from Wichita, Kansas. It's easily doubled for large get-togethers. Ingredients:
1 sourdough baguette (1 pound) |
2 cups chopped seeded tomatoes |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
2 tablespoons minced fresh basil |
2 tablespoons olive oil |
1/2 teaspoon seasoned salt |
1/8 teaspoon 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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