Scale

For the Topping:

1 can (14 oz) artichoke hearts, drained and chopped

1 small tomato, diced

¼ cup grated Parmesan cheese

2 tbsp olive oil

1 tbsp fresh lemon juice

2 garlic cloves, minced

1 tbsp fresh basil, chopped (or 1 tsp dried)

½ tsp salt

¼ tsp black pepper

For the Bread:

1 baguette, sliced into ½-inch pieces

2 tbsp olive oil (for brushing)

Prepare the Topping:

In a bowl, combine chopped artichoke hearts, diced tomato, Parmesan cheese, olive oil, lemon juice, garlic, basil, salt, and black pepper.

Mix well and let sit for 10-15 minutes to allow flavors to meld.

Toast the Bread:

3. Preheat oven to 400°F (200°C).

4. Arrange baguette slices on a baking sheet and brush lightly with olive oil.

5. Bake for 5-7 minutes, or until golden and crisp.

Assemble and Serve:

6. Spoon the artichoke mixture onto each toasted baguette slice.

7. Serve immediately, garnished with extra Parmesan or basil if desired.