• 1 baguette, sliced crosswise, about ¼ inch thick
  • ¼ cup extra virgin olive oil
  • 1 ½ cups finely grated parmesan cheese
  • ½ cup roughly chopped parsley
  • ¼ cup extra virgin olive oil
  • 1 teaspoon crushed red pepper
  • 1 tsp black pepper
  • Salt, to taste
  • 1 cup drained marinated artichoke hearts, roughly chopped
  • 1 cup drained marinated sundried tomatoes, roughly chopped
  • Chopped parsley, to garnish
     

Preheat oven to 400 degrees

On a sheet tray lined with parchment paper, brush olive oil on bread and bake in oven until golden brown and crisp, about 10 minutes. Remove from oven and set aside.

In the bowl of a food processor, add cheese, parsley and pulse until just combined. Add the oil, red pepper, black pepper, salt and pulse mixture until it is coarsely chopped.

Spread mixture on crostinis, top with a few pieces of artichoke and sundried tomatoes. Garnish with parsley.