Artichoke & Mushroom Toasts |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 36 |
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Our winters can get cold here, so I like to warm up holiday guests with oven-fresh appetizers. Crunchy bread slices are topped with mushrooms, artichokes and a blend of cheeses. Nancy Mueller, Bloomington, Minnesota Ingredients:
36 slices french bread baguette (1/2 inch thick) |
3 tablespoons olive oil, divided |
1/2 pound sliced fresh mushrooms |
1/2 pound sliced baby portobello mushrooms |
1/2 teaspoon italian seasoning |
2 tablespoons butter |
6 garlic cloves, minced |
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained |
1/3 cup mayonnaise |
1 tablespoon shredded parmesan cheese |
2 cups (8 ounces) shredded swiss cheese |
Directions:
1. Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted.
2. In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside.
3. Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese.
4. Bake at 350° for 4-6 minutes or until cheese is melted. Yield: 3 dozen.
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