Artichoke Crostini Recipe

  • 1 (1 pound) loaf sourdough baguette
  • 2 cups chopped seeded tomatoes
  • 1 (14 ounce) can 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
  1. Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with nonstick cooking spray. Bake at 325 degrees F 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.