431. BACON ARTICHOKE BRUSCHETTA

Makes 8-10 appetizers


Toasts:
8-10 slices day-old Italian bread, cut 1/2 inch thick
1/3 cup virgin olive oil
1 clove garlic, peeled and sliced in half

Topping:
10 slices smoked bacon, crisply cooked and crumbled
4 Roma Tomatoes, seeded and diced into 1/4 inch pieces
1 jar (6 ounces) marinated artichoke hearts, drained and chopped into 1/4 inch pieces
2 tablespoons chopped fresh Basil leaves
1/4 teaspoon sea salt
1/4 teaspoon ground pepper

Garnish: with 1/3 cup grated Parmesan cheese

Brush bread with olive oil on both sides; place on baking sheet. Bake at 400°F until crisp and golden brown, turning once during the process. Rub clove of garlic over toasts. Cool.

Combine topping ingredients. Place one tablespoon of topping on toast. Garnish with shredded Parmesan cheese.


courtesy of: Pederson's Natural Farms, 1207 S. Rice, Hamilton, Texas 76531