Ingredients
- 1 Baguette, sliced 1/2 inch pieces
- 4 tbsp Cento Classico Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained and chopped
- 2.5 oz Arugula, roughly chopped
- 1 cup Parmesan Cheese, optional
- 2 tbsp Cento Roasted Peppers, drained and chopped
- 1 Bellino Whole Garlic Cloves, halved
- Cento Italian Balsamic Glaze, optional
Directions
Preheat oven to 375u02daF. Brush bread slices with 2 tablespoons olive oil, sprinkle with salt and pepper and bake until lightly browned, approximately 10 minutes. Remove from oven and rub cut side of garlic clove over bread, transfer to plate and set aside. Heat 1 tablespoon of oil in a skillet over medium-high heat. Sauté artichokes until golden, approximately 5 minutes, then add and sauté peppers for an additional minute. Remove from heat and place in bowl with 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.
