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    Artichoke and Pepper Toasts


    Source of Recipe


    BHG

    Recipe Introduction


    This garlicky, cheesy spread is prebaked before the party. Have plenty of toasted baguette slices on hand -- guests will be tempted to double dip!

    List of Ingredients




    2 14-oz. cans artichoke hearts, packed in water, drained and chopped
    1 cup bottled roasted red peppers, drained and chopped
    1 1/2 cups shredded Mozzarella cheese (6 oz.)
    1/2 cup grated fresh Parmesan cheese
    1 cup fresh basil, finely chopped
    1/4 cup extra virgin olive oil
    4 cloves garlic, minced
    1/2 tsp. ground black pepper
    Shaved Parmesan cheese (optional)
    1 to 2 baguettes sliced into 1/2-inch slices, brushed with olive oil and toasted

    Recipe



    1. Preheat oven to 350°F. In mixing bowl combine artichoke hearts, roasted red pepper, Mozzarella cheese, Parmesan cheese, basil, oil, garlic, and black pepper. Transfer mixture to a 1-1/2-quart casserole. Bake, uncovered, about 25 minutes or until heated through. Top with shaved cheese. Serve warm with toasted baguette slices.



    Makes eight 1/2 cup servings (about 4 cups).


 

 

 


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