Tomato-Artichoke Crostini

By Brandymoe

Ingredients

• 40 slices (1/2 inch thick) baguette French bread
• Cooking spray
• 1 jar (6 oz) marinated artichoke hearts, drained
• 2 cups chopped, seeded plum (Roma) tomatoes (6 to 7 medium)
• 2 tablespoons chopped fresh basil leaves
• 1/2 teaspoon salt
• 1/8 teaspoon coarse ground black pepper

Details

Servings 1
Cooking time 45mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 325°F. Line cookie sheet with foil. Place bread slices on cookie sheet; lightly spray bread with cooking spray.

2
Bake 6 to 9 minutes or until crisp. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.

3
Meanwhile, coarsely chop artichokes. In medium bowl, mix artichokes and remaining ingredients.

4
Serve artichoke mixture with toasted bread slices.