Artichoke & Sun-dried Tomato Recipe

CROSTINI

1. 1

   Preheat the oven to 375°F (190°C). Slice the baguette into 1/4-inch rounds. Arrange on a baking sheet and brush lightly on both sides with olive oil. Bake until the slices are light golden and crisp, about 8–10 minutes, turning once.

2. 2

   In a medium bowl, beat the cream cheese until creamy. Stir in minced garlic, lemon juice, salt, and pepper until well combined.

3. 3

   Fold in the chopped artichoke hearts, chopped sun-dried tomatoes, and grated Parmesan until evenly mixed.

4. 4

   Spread a generous spoonful of the artichoke-tomato mixture onto each toasted baguette slice.

5. 5

   Return the topped crostini to the oven for 2–3 minutes to warm the toppings through. Remove from oven and garnish with chopped parsley. Serve warm.