Shelly's Recipe

PEPPERY ARTICHOKE BRUSCHETTA

Category: Bruschetta, Crostini and Canapes

24 (1/2-inch thick) slices crusty French bread (12 oz baguette), cut diagonally
2 tbsp olive oil
3/4 tsp hot pepper sauce

Artichoke Topping:
1 (12 oz) jar marinated artichoke hearts, drained and chopped
1 large scallion, sliced
3/4 tsp hot pepper sauce
1/2 tsp fresh chopped rosemary
3 oz goat cheese, crumbled

Preheat oven to 350. Combine olive oil and hot pepper sauce in small cup. Brush one side of each bread slice with sauce mixture; place on ungreased baking sheet. Bake until lightly toasted, about 8 to 10 minutes.

Preheat broiler. Combine artichoke hearts, scallion, hot pepper sauce and rosemary in small bowl; toss to mix well. Spoon artichoke topping on each toasted bread slice; top with crumbled goat cheese. Broil 3 minutes until goat cheese is slightly melted and lightly browned. Makes 24.