Saturday, January 22, 2011
Game Day-Artichoke Bruschetta
1 14oz. can of artichoke hearts
1 c. parmesan,grated(the good stuff,not the stuff in the green conainer!)
1 clove of garlic,minced
1/4 tsp.worcestershire sauce
Slice the baguette into 1 inch slices and place on a baking sheet.I like to brush the slices with a little olive oil,but this is not required.Bake the slices at 350 degrees for about two minutes.Remove from the oven.
***I use parmigiano reggiano,because it is the best.
***To make ahead,toast the bread slices one day ahead,and store in an airtight container.Make the artichoke mixture 1-2 days ahead and keep wrapped tightly in the refrigerator.Assemble & bake right before serving.