Thursday, October 16, 2008

Artichoke and Pepper Toasts

This is a yummy finger food that can be found on BHG's website.

2 14-oz. cans artichoke hearts, packed in water, drained and chopped
1 cup bottled roasted red peppers, drained and chopped
1 1/2 cups shredded Mozzarella cheese (6 oz.)
1/2 cup grated fresh Parmesan cheese
1 cup fresh basil, finely chopped
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 tsp. ground black pepper
Shaved Parmesan cheese (optional)
1 to 2 baguettes sliced into 1/2-inch slices, brushed with olive oil and toasted
1. Preheat oven to 350°F.
In mixing bowl combine artichoke hearts, roasted red pepper, Mozzarella cheese, Parmesan cheese, basil, oil, garlic, and black pepper.
Transfer mixture to a 1-1/2-quart casserole.
Bake, uncovered, about 25 minutes or until heated through. Top with shaved cheese. Serve warm with toasted baguette slices. Makes eight 1/2 cup servings (about 4 cups).

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