Artichoke Bruschetta
Makes 20 Little Toasts
2 14 oz cans of artichoke hearts
1 cup freshly grated Parmesan cheese
1 4 oz can diced chilies, drained
2 tsp minced garlic
1/2 cup mayonnaise, light
1 large sourdough baguette, cut into 20 slices
Heat the oven to 400°F.
While it's heating up, arrange the bread slices in a single layer on a baking sheet and chop the artichokes into small pieces.
Oven's heated so stick the baking sheet in for 5 minutes.
While the bread becomes toast combine the chopped 'choke hearts with the cheese, chilies, garlic and mayonnaise.
Top toasts with the artichoke mixture and bake for 10 minutes or so until bubbly.
So there's your appetizer in around 15 minutes.