Artichoke & Sun Dried Tomato Bruschetta

Ingredients

• 1 jar(s) Artichoke hearts (14 oz) In marinated oil
• 1 Clove garlic Minced
• Freshly.ground pepper
• 1 bag(s) Loaf baguette
• 12 ounce(s) ricotta cheese
• slice(s) Sun dried tomato Sliced in oil
• Fresh Parmesan cheese
• slice(s) Fresh mozzarella cheese

Preparation

1. ARTICHOKE & SUN DRIED TOMATO BRUSCHETTA


2. In a small saucepan place artichokes, garlic, salt and pepepr to taste, and cover with olive oil. Simmer for about 20 minutes to blend flavors. Set aside.


3. Slice baguette into 3/4-inch thick slices. Spread one side with oliive oil and broil until lightly toasted. Remove, turn slices, and brush bottoms with olive oil, toast until lightly browned/


4. Spread ricotta cheese on slices, then top with artichoke pieces, sun dried tomatoes, Parmesan cheese slices, and mozzarella cheese slices. Return to oven and bake at 400º for 5-10 minutes, until cheese are melted and hot. Serve