Ingredients
- Baguette, cut into slices
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 cup Red Onion, finely chopped
- 1/2 cup Mascarpone Cheese
- 1/2 cup Romano Cheese, grated
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained
- 2 tbsp Fresh Parsley, roughly chopped
Directions
Slice baguette into 1/2 inch slices and set aside. In a large bowl, combine olive oil, onion, mascarpone and cheese. Add artichokes and mix until covered, then spoon onto bread slices and sprinkle with parsley. Serves 6.
