Prep: 10 min.
Cook: 20 min.
Yield: 24 crostini
Cost per serving: 41¢

Ingredients

1  French baguette (1 lb.), sliced into 24 (1/2-inch) pieces
4  tablespoons  olive oil
Salt and pepper
1  clove garlic, cut in half
1  (12 oz.) jar marinated artichoke hearts, drained and chopped into 1/2-inch pieces
2  tablespoons  jarred roasted red peppers, drained and chopped
1  cup  coarsely grated Parmesan
1  small bunch arugula (2.5 oz.), roughly chopped

Preparation

1.  Preheat oven to 375°F. Brush bread with olive oil (use only 2 Tbsp.); sprinkle with salt and 1/4 tsp. pepper. Bake until lightly browned, 12 minutes. Remove from oven and rub each crostini with cut side of garlic clove. Transfer to a platter; set aside.

2.  Heat 1 Tbsp. olive oil in a skillet over medium-high heat. Add artichokes and sauté until golden, 5 minutes. Add roasted peppers and sauté 1 minute more. Remove from heat; place mixture in a bowl. Add cheese and arugula; toss to combine. Season with pepper and spoon mixture onto crostini. Drizzle with remaining 1 Tbsp. oil and serve. Garnish with shaved Parmesan, if desired.

PER SERVING: 100 Cal., 5g Fat (1g Sat.), 3mg Chol., 0g Fiber, 3g Pro., 10g Carb., 294mg Sod.

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