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ARTICHOKE GRATIN CROSTINI
DIRECTIONS: 1. Preheat oven to 375°F. Spray a large, shallow oven proof baking dish with non-stick cooking spray to coat. 2. Mice onion, pepper and garlic. Set aside. 3. In a large, heavy skillet over medium heat, add butter, onion and bell pepper; stir to coat vegetables as butter melts. Reduce heat to medium low and cook until vegetables are softened, stirring frequently. 4. Stir in garlic and cook 1 minute more. Add artichokes and green onions; cook for 3-5 minutes to heat through and blend flavors. Remove from heat. 5. Stir mayonnaise, parmesan, lemon juice, soy sauce, vinegar, brown sugar and black pepper into artichoke mixture. Taste and add salt if needed. 6. Transfer to prepared baking dish; sprinkle with shredded Swiss or Fontina cheese and breadcrumbs. 7. Bake at 375°F for 25 – 30 minutes or until golden brown and bubbly. 8. While artichoke mixture is baking, slice baguette into thin slices. Place on a large baking sheet in a single layer. Toast in oven for 5-8 minutes until golden and crisp, turning halfway through. 9. Serve artichoke mixture on toasted baguette slices.
SERVES 8 INGREDIENTS: 4 tablespoons unsalted butter 1/2 cup red onion, finely minced 3/4 cup orange bell pepper, or red, finely minced 1 tablespoon garlic, minced 2 cans (14 ounces each) artichoke hearts, drained and chopped 4 green onions, thinly sliced 2 cups mayonnaise 3/4 cup parmesan cheese, grated 1 1/2 tablespoons fresh lemon juice 1 teaspoon soy sauce 1 teaspoon apple cider vinegar 1/2 teaspoon brown sugar 1 teaspoon ground black pepper Salt to taste 1 1/2 cups Swiss, or Fontina cheese, shredded 3/4 cup Italian seasoned breadcrumbs 1-2 long French baguettes, thinly sliced
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