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Ingredients

• 1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and finely chopped
• 1 red onion (about 6 oz.), peeled and finely chopped
• 1 clove garlic, peeled and minced or pressed
• 1 tablespoon olive oil
• 1 can (14 oz.) artichoke hearts, drained and finely chopped
• 1/4 cup minced parsley
• 1/4 cup finely chopped pimiento-stuffed Spanish-style green olives
• 2 teaspoons lemon juice
• Salt and pepper
• 36 diagonally cut slices (1/4 in. thick) sourdough baguette (about 1 slender 8-oz. loaf)
• 1/2 cup grated asiago or parmesan cheese

Description

In An Effort To Duplicate The Topping On A Bruschetta She Liked At A Restaurant, Lynn Lloyd Came Up With This Flavorful Appetizer.

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