Ingredients
40
slices (1/2 inch thick) baguette French bread
Cooking spray
1
jar (6 oz) marinated artichoke hearts, drained
2
cups chopped, seeded plum (Roma) tomatoes (6 to 7 medium)
2
tablespoons chopped fresh basil leaves
1/2
teaspoon salt
1/8
teaspoon coarse ground black pepper
Preparation
Heat oven to 325°F. Line cookie sheet with foil. Place bread slices on cookie sheet; lightly spray bread with cooking spray.
Bake 6 to 9 minutes or until crisp. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Meanwhile, coarsely chop artichokes. In medium bowl, mix artichokes and remaining ingredients.
Serve artichoke mixture with toasted bread slices.
