Artichoke and Sun-Dried Tomato Crostini

Ingredients

• 1 loaf wheat bread
• 1 cup artichoke heart quarters
• 0.5 cup sun-dried tomatoes
• 0.25 cup basil
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon lemon zest

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Slice the whole grain baguette diagonally into 1/2 inch thick slices.
3. 3Brush each slice lightly with olive oil and place on a baking sheet.
4. 4Bake for 10-12 minutes or until the edges are crispy and golden.
5. 5In a food processor, combine artichoke hearts, sun-dried tomatoes, garlic, and basil. Pulse until coarsely chopped.
6. 6Transfer the mixture to a bowl. Stir in balsamic vinegar, extra virgin olive oil, salt, pepper, and lemon zest.
7. 7Adjust seasoning to taste.
8. 8Once the crostini are toasted, let them cool slightly.
9. 9Top each crostini with a generous spoonful of the artichoke and sun-dried tomato mixture.
10. 10Garnish with additional fresh basil leaves.
11. 11Serve immediately to enjoy their crispy texture.