Artichoke Crostini

Serves: 4

Artichoke Crostini Topping

1 fifteen-ounce can artichoke hearts packed in water, drained and rinsed

1 cup fresh flat-leaf parsley, coarsely chopped

zest of 1 lemon, finely grated

2 garlic cloves, coarsely chopped

1/4 cup extra virgin olive oil

1/4 cup Parmesan cheese, shredded (optional)

Place all ingredients in food processor and pulse until combined.

Crostini

1 loaf Sourdough French Bread, Rye Bread or Three Cheese Bread (we love Panera's) sliced 1-inch thick

extra virgin olive oil

1 large garlic clove, halved lengthwise

1 heaping tablespoon Artichoke Crostini Topping per slice.

Place large non-stick skillet over medium heat. Brush both sides of bread slices with olive oil and place a few in hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub cut side of garlic on bread toasts to infuse a subtle flavor. Top each piece of toast with topping and serve immediately.

For more delicious bread recipes, visit www.panerabread.com