Artichoke Crostini

Artichoke Crostini

"This appetizer is wonderful when vine-ripened tomatoes and fresh basil are at their best," Janne Rowe writes from Wichita, Kansas. "It's easily doubled for large get-togethers."

INGREDIENTS

• 1 sourdough baguette (1 pound)


• 2 cups chopped seeded tomatoes


• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped


• 2 tablespoons minced fresh basil


• 2 tablespoons olive oil


• 1/2 teaspoon seasoned salt


• 1/8 teaspoon pepper

SERVINGS 16
PREP 30 min.
TOTAL 30 min.

DIRECTIONS

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.

In a bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices.

Yield: 32 appetizers.