This appetizer is the perfect pick to satisfy vegetarians and meat-lovers alike. The smoky flavor of the grilled artichoke paired with a bold flake of Parmesan makes them simply irresistible.
1 whole skinny take and bake sourdough baguette
1/2 cup extra virgin olive oil
1 whole small tub of pesto
1 whole bag of grilled artichoke
1 roasted red pepper, sliced thin
1/2 pounds wedge of Parmesan cheese
Set oven to 350 degrees. Slice the take and bake baguette into 1/4 inch pieces.
Place the pieces of bread onto a baking pan and lightly brush olive oil over each slice. Bake for approximately 5-8 minutes, or until the top of the crostini is golden brown.
Allow the crostini to cool enough to handle. Spread a thin layer of pesto on top of each crostini.
If the grilled artichoke is already chopped into small pieces, place one or two small pieces on top of each crostini. Or, pre-chop into one-inch or smaller chunks and then place on top of the crostini. Top the artichoke with a roasted red pepper slice.
Grate the wedge of Parmesan into one or two inch wide flakes. Place a flake or two on top of the artichoke on each crostini. Arrange the crostini in rows and serve on a large platter.