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Artichoke and Sun Dried Tomato Bruschetta


1 baguette

1 jar (8 ½ ounces) sun- dried tomatoes in olive oil, drained and oil reserved, finely chopped

1 can (13 ¾ ounces) artichoke hearts, drained and chopped. (If using fresh artichokes, 8 hearts)

3 ½ ounces goat cheese, crumbled

1 garlic clove, minced

4 green onions, thinly sliced

1 tablespoon lemon juice

2 tablespoons mayonnaise

1 teaspoon sea salt


  1. Preheat oven to 400 degrees. Thinly slice baguette into 20 slices. Brush both sides of each slice with the reserved olive oil and bake 5 minutes.
  2. Flip slices and continue to bake another 3-4 minutes or until toasty and golden brown.
  3. Combine remaining ingredients and mound on baguette halves. May be served cold, or heated in preheated oven until bubbly.
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