Tomato & Artichoke Crostini

By smolson

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

Preparation

Step 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.
In a large bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices