Artichoke Bread
1 tube (11 ounces) refrigerated crusty French loaf
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup reduced-fat mayonnaise
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese
* Directions:
Bake loaf according to package directions; cool. Cut bread in half lengthwise; place on an ungreased baking sheet.
In a small bowl, combine the artichokes, bread crumbs, Parmesan cheese, mayonnaise and garlic; spread evenly over cut sides of bread. Sprinkle with mozzarella cheese.
Bake at 350° for 15-20 minutes or until cheese is melted. Serve warm.
Yield: 1 loaf (12 slices).
* tasteofhome.com
Originally published as Artichoke Bread in Light & Tasty February/March 2008, p17
No comments:
Post a Comment