Artichoke-arugula Crostini


  • 1 French baguette (1 lb.), sliced into 24 (1/2-inch) pieces
  • 4 tablespoons olive oil
  • Salt and pepper
  • 1 clove garlic, cut in half
  • 1 (12 oz.) jar marinated artichoke hearts, drained and chopped into 1/2-inch pieces
  • 2 tablespoons jarred roasted red peppers, drained and chopped
  • 1 cup coarsely grated Parmesan
  • 1 small bunch arugula (2.5 oz.), roughly chopped


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