James Carrier
Yield
Makes 3 dozen appetizers

In an effort to duplicate the topping on a bruschetta she liked at a restaurant, Lynn Lloyd came up with this flavorful appetizer.

How to Make It

Step 1

In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir bell pepper, onion, and garlic in oil until vegetables begin to brown, 8 to 10 minutes. Add artichokes, parsley, olives, and lemon juice, mixing well. Remove from heat. Season to taste with salt and pepper. If making up to 1 day ahead, cover and chill.

Step 2

Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until toasted on 1 side, about 1 minute. Remove from oven and turn slices over.

Step 3

Spoon artichoke mixture equally on untoasted side of baguette slices; spread level. Sprinkle with cheese.

Step 4

Broil 4 to 6 inches from heat until cheese begins to melt and topping is hot, about 1 minute.

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