Roasted Red Pepper and Artichoke Crostini

Roasted Red Pepper and Artichoke Crostini  

I like to buy pre-sliced baguettes to make this great appetizer.  But you can slice them yourself or even make them your self.  Check out my baguette recipe in the "Breads and Jam" section of my blog.  This crostini is perfect along side a nice bowl of soup and or a salad as well as standing alone.  

                                                     

1-2 baguettes, thinly sliced

4 tablespoons olive oil

1/2 teaspoon garlic salt

a pinch or two of dried herbs

*

14 ounce jar artichoke hearts, not marinated, drained

8 ounce jar roasted red peppers, drained

4 ounces green chilies

juice from half a lemon

scant pinch red pepper flakes

1 cup mayonnaise

1 cup Parmesan cheese

First, lay sliced baguette pieces out on a large rimmed baking sheet.  Mix the olive oil, garlic salt and herbs together in a small bowl.  With a spoon put a little olive oil mixture on top of each baguette piece and spread it around with the back of the spoon.   Next in food processor, pulse artichoke hearts, roasted red peppers, green chilies, and lemon juice until chopped.  Next add red pepper flakes.  Saute this vegetable mixture for 10-20 minutes.  Stir in mayonnaise and Parmesan cheese and mix until combined.  Spread a little roasted red pepper and artichoke mixture on each baguette piece and place baking sheet under broiler for a minute or two watching all the while so they don't burn.   Tops with bubble and brown.  Remove from oven and garnish with a little fresh thyme.  Serve while hot.