Baby Artichoke Crostini

by Rachael Ray Show Staff 5:00 PM, March 19, 2009

Aired March 19, 2009

Serves 4 snack-size servings
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


Preheat oven to 400F.


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.