Rachael Ray: Rachael's Daytime Talkshow

Baby Artichoke Crostini

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This snack is perfect for springtime baby artichokes.

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Ingredients

12 baby artichokes, cleaned and cooked, chopped
3 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 small clove garlic, finely chopped or grated
1/4 cup chopped fresh herbs (whatever you like – basil, flat-leaf parsley, oregano)
Salt and ground black pepper
12 thin slices French bread
1 5-ounce block soft herb-garlic cheese, such as Boursin

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Preparation

Preheat oven to 400ºF.

In a medium-size mixing bowl, toss together the artichokes, 2 tablespoons EVOO, garlic, herbs, some salt and pepper. Set aside.

Arrange the bread slices on a baking sheet and brush lightly with the remaining tablespoon of EVOO. Pop the bread into the oven and toast until golden brown, about 5 minutes. Let cool.

Spread some soft cheese over each slice of bread, top with a spoonful of the marinated artichokes and serve.