Tomato-Artichoke Crostini

 

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

• 1 Heat oven to 325°F. Line cookie sheet with foil. Place bread slices on cookie sheet; lightly spray bread with cooking spray.
• 2 Bake 6 to 9 minutes or until crisp. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• 3 Meanwhile, coarsely chop artichokes. In medium bowl, mix artichokes and remaining ingredients.
• 4 Serve artichoke mixture with toasted bread slices.