Artichoke Crostini

Photo: psfreeman

Make this appetizer when vine-ripened tomatoes and fresh basil are at their best. From Janne Rowe: Wichita, Kansas. Recipe easily doubles for large get-togethers. Recipe published in Light & Tasty August/September 2005.

Yield: 16 servings
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  • 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


  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.

December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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