Serves 20 as an appetizer
1 jar (8½ ounces) sun-dried tomatoes in olive oil, drained and oil reserved, finely chopped
1 can (13¾ ounces) artichoke hearts, drained and chopped. (If using fresh artichokes, 8 hearts)
3½ ounces goat cheese, crumbled
1 garlic clove, minced
4 green onions, thinly sliced
1 tablespoon lemon juice
2 tablespoons mayonnaise
1 teaspoon sea salt
- Preheat oven to 400 degrees.
- Thinly slice baguette into 20 slices. Brush both sides of each slice with the reserved sun dried tomato olive oil and bake 5 minutes.
- Flip slices and continue to bake another 3-4 minutes or until toasty and golden brown.
- Combine remaining ingredients and mound on baguette halves. May be served cold, or heated in preheated oven until bubbly.
Recipe ByBeth Price, Charleston