Nibble on this tasty, easy-to-tote snack at your next picnic or poolside party.
Ingredients:
8 serving cooking spray (5 one-second sprays), enough to coat baking sheet and bread
10 oz French baguette bread, cut into 24 half-inch-thick slices
6 pieces Marinated Artichoke Hearts, drained
4 medium plum tomatoes, finely chopped
1 Tbsp basil, fresh, chopped
8 medium olive(s), black, chopped
2 Tbsp olive oil
Instructions:
Preheat oven to 325°F. Coat a cookie sheet with cooking spray.
Place bread slices on cookie sheet and lightly coat with cooking spray. Bake until lightly browned and crisp, about 10 minutes. Place bread slices on a wire rack; cool completely.
Meanwhile, in a medium bowl combine artichoke hearts, tomatoes, basil, olives and olive oil; mix well. Spread about 1 tablespoon of artichoke mixture over each bread slice and serve. Yields 2 crostini per serving. (Note: If taking the crostini for a picnic, pack the artichoke mixture and bread slices in separate containers and store the topping in a cooler packed with ice.)
