A cutting board with several slices of oven baked, crusty bread topped with a spread made from artichoke hearts, bread crumbs, Romano cheese, mayonanaise and garlic and topped with shredded Mozzarella cheese
  • Prep Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

  • 1 French baguette
  • 1 can Vigo Quartered Artichoke Hearts
  • 1/2 cup Vigo Italian Style Bread Crumbs
  • 1/3 cup Romano cheese, grated
  • 1/3 cup mayonnaise
  • 1 teaspoon Alessi Garlic Puree
  • 1 cup shredded Mozzarella Cheese

Directions

Preheat oven to 350.

Cut baguette in half lengthwise and place cut-side up onto a baking sheet.

Drain and rinse artichoke hearts. In a food processor, add artichoke hearts, bread crumbs, Romano cheese, mayonnaise and garlic puree. Pulse until well blended.

Spread mixture onto baguette and top with shredded mozzarella. Bake for 15-20 minutes until cheese is melted and golden. Slice and serve warm.