Artichoke Crostini
Makes 8 servings

4 tablespoons unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
2 garlic cloves, crushed
Salt and freshly ground black pepper
24 1/4-inch-thick slices French bread
8 Chef's Harvest® Quartered Marinated Artichoke Hearts, cut into 2 slices each
2 Chef's Harvest® Premium Roasted Sweet Red Peppers, cut into1-by-2 inch strips
4 ounces provolone or mozzarella cheese, thinly sliced or shaved into 24 pieces

In a small bowl, combine butter, parsley, garlic, and pinch of salt and pepper. Evenly spread the garlic butter on bread slices. Arrange slices on baking sheet and bake in a 350F oven until golden brown, about 8 to 10 minutes.

Layer each toasted bread slice with 2 artichoke slices, 1 red pepper strip, and 1 piece of cheese. Place crostini on a baking sheet and bake in a 400F oven until cheese starts bubbling, about 5 minutes. Serve at once.