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artichoke baguettescontributed by chris iannuzzi |
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You will need: • 2 Tablespoons Mayo (can be low fat or regular) • 2-3 Tablespoons shredded or grated parmesan cheese • 1 Large jar of marinated artichoke hearts • 1 large loaf of baguette bread. The bread should be able to produce slices that are 1.5 to 2 inches long and 1 to 1.5 inches wide. And be large enough for 24 to 30 slices. 1. Mix the Mayo and the cheese in a small bowl. Depending on the consistency you can add the 3rd tablespoon (or even more cheese). The consistency will depend on the type of Mayo you use and whether the cheese is shredded or grated. 2. Take 15 to 25 artichoke hearts and chop them so they are in pieces. 3. Then add to the Mayo and cheese mixture. Again, the number of hearts necessary will depend on the consistency of the mixture, as well as how much you like artichokes. If you really like artichokes then use more. 4. Cut the bread into slices. Each slice should be 3/4 to 1 inch high. Not too big or they will be difficult to fit your mouth. 5. Place the slices on a baking sheet and put them in the oven on BROIL for about 2-5 minutes, or until they are SLIGHTLY toasted (not brown yet). Then take then out and spoon the mixture onto the baguette slices, use enough to cover the entire baguette. 6. Put the baguettes back into the oven and BROIL them for 5-10 minutes, or until the mixture is golden brown. Some ovens broil hotter than others, so it is important to keep an eye on them in the over. In other words, don't put them in and walk away and come back in 10 minutes, because they might be burnt. |