| Artichoke-Arugula Crostini | ||
| Prep. Time: 15 minutes Cook Time: 10 minutes 1 lb French baguette, sliced into ½ inch pieces 4 tbsp Cento Imported Olive Oil Salt and Cento Ground Black Pepper 1 Bellino Whole Garlic Clove, halved 12 oz Cento Marinated Artichoke Hearts, drained and chopped into ½ in. pieces 2 tbsp Cento Roasted Peppers, drained and chopped 2.5 oz arugula, roughly chopped 1 cup Cento Grated Parmesan Cheese, optional Preheat oven to 375°. Place bread slices on baking tray. Using only 2 tbsp of olive oil, brush bread pieces; sprinkle with salt and pepper. Bake until lightly browned, approximately 10 minutes. Remove from oven and rub cut side of garlic clove over bread. Transfer bread to plate; set aside. Heat 1 tbsp olive oil in skillet over medium-high heat. Add artichokes; sauté until golden, approximately 5 minutes. Add peppers and sauté for an additional minute. Remove from heat; place mixture in bowl. Add cheese and arugula; mix thoroughly. Season with pepper and spoon mixture onto bread. Drizzle with remaining oil and top with grated parmesan, if desired. Serves 8-10. |
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