Carnegie Hall

The savory artichoke hearts enhance the rich, creamy, cheese flavor of this delicious new take on bruschetta. Makes 12 pieces.

1 can (14 oz.) artichoke hearts, drained, quartered, roughly chopped
1/4 red onion, diced fine
1/4 cup canned roasted red peppers, diced small
1/4 cup mayonnaise
1/8 cup sour cream
1/2 tbsp. fresh garlic, chopped
1/8 cup cream cheese, softened
1/8 cup Swiss cheese, shredded
1/8 cup Parmesan cheese, shredded, plus extra for garnish
Salt
Black pepper
1/2 loaf sourdough baguette, cut into 12 slices
2 tbsp. extra-virgin olive oil

Mix together artichoke hearts, onion, red peppers, mayonnaise, sour cream, garlic, cream cheese, Swiss cheese, and Parmesan cheese in a large bowl. The mixture should be chunky. Season with salt and pepper.

Preheat oven to 350°F.

Slice the baguette on the bias into 12 slices, each about 3/8-inch thick. Brush the slices with olive oil, season with salt and pepper to taste, and spread out on a sheet pan. Toast in the oven until golden, about 3 to 5 minutes.

To assemble, spoon approximately 1 tbsp. of the artichoke mixture onto each toasted bread slice and top with a sprinkle of Parmesan cheese. Return to the oven, and cook until golden brown and bubbly, about 5 minutes.