1 French baguette (1 lb.), sliced into 24 (1/2-inch) pieces
4 tablespoons olive oil
Salt and pepper
1 clove garlic, cut in half
1 (12 oz.) jar marinated artichoke hearts, drained and chopped into 1/2-inch pieces
2 tablespoons jarred roasted red peppers, drained and chopped
1 cup coarsely grated Parmesan
1 small bunch arugula (2.5 oz.), roughly chopped
How to Make It
Preheat oven to 375°F. Brush bread with olive oil (use only 2 Tbsp.); sprinkle with salt and 1/4 tsp. pepper. Bake until lightly browned, 12 minutes. Remove from oven and rub each crostini with cut side of garlic clove. Transfer to a platter; set aside.
Heat 1 Tbsp. olive oil in a skillet over medium-high heat. Add artichokes and sauté until golden, 5 minutes. Add roasted peppers and sauté 1 minute more. Remove from heat; place mixture in a bowl. Add cheese and arugula; toss to combine. Season with pepper and spoon mixture onto crostini. Drizzle with remaining 1 Tbsp. oil and serve. Garnish with shaved Parmesan, if desired.