Artichoke and Parmesan Crostini

Easy artichoke Parmesan crostini are a guaranteed hit for a casual game day or an upscale cocktail hour.

8 (¼” thick) slices baguette
2 Tbsp. extra-virgin olive oil
coarse sea salt
black pepper, freshly cracked
1 (6½ oz) jar marinated artichoke hearts, drained, rinsed and patted dry
¼ cup Parmesan cheese, shredded
1 Tbsp. fresh parsley, chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Crostini:
Brush baguette slices on both sides with a total of 1 Tbsp. oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10-12 minutes. Cool.

Topping:
Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining Tbsp. oil.

Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

Makes 8 servings.