Picnic Basket Crostini
- Total Time
Nibble on this tasty, easy-to-tote snack at your next picnic or poolside party.
cooking spray8 spray(s), enough to coat baking sheet and bread
French baguette bread10 oz, cut into 24 half-inch-thick slices
marinated artichokes½ cup(s), about 6 pieces drained
plum tomato(es)4 medium, finely chopped
basil1 Tbsp, fresh, chopped
olive(s)8 gm, black, chopped
olive oil2 tsp
- Preheat oven to 325°F. Coat a cookie sheet with cooking spray.
- Place bread slices on cookie sheet and lightly coat with cooking spray. Bake until lightly browned and crisp, about 10 minutes. Place bread slices on a wire rack; cool completely.
- Meanwhile, in a medium bowl combine artichoke hearts, tomatoes, basil, olives and olive oil; mix well. Spread about 1 tablespoon of artichoke mixture over each bread slice and serve. Yields 2 crostini per serving. (Note: If taking the crostini for a picnic, pack the artichoke mixture and bread slices in separate containers and store the topping in a cooler packed with ice.)