Artichoke Crostini


  • 1 (1 pound) loaf sourdough baguette
  • 2 cups chopped seeded tomatoes
  • 1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
  • 2 tablespoons minced fresh basil
  • 2 tablespoons olive oil
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon pepper


'This Appetizer Is Wonderful When Vine-ripened Tomatoes And Fresh Basil Are At Their Best,' Janne Rowe Writes From Wichita, Kansas. 'It's Easily Doubled For Large Get-togethers.'

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