- 1 (14 ounce) box Archer Farms™ frozen bruschetta ciabatta bread
- 1/2 cup Archer Farms™ Chardonnay-Artichoke dip
- 8 sprigs parsley
- Bake bruschetta loaves as directed on package. Slice each loaf into 4 pieces. Remove 8 tomato pieces from top of loaves for garnish; set aside.
- Top each slice with 1 tablespoon dip. Return to oven for 2 more minutes to warm.
- Arrange on platter; top each with parsley sprig and piece of reserved tomato.