ARTICHOKE AND RED PEPPER CROSTINI
1 can artichoke hearts, drained and chopped
¾ cup Hellmann’s Light Mayonnaise
1 cup grated parmesan cheese
2 garlic cloves, chopped fine
⅓ cup red bell pepper, chopped
1 cup shredded mozzarella
1 large French baguette
Mix chopped artichokes with mayonnaise, parmesan, garlic, and red bell pepper. Cut baguette into ½” thick rounds and spread the artichoke mixture on one side of each slice. Place crostini on a foil lined baking sheet. Sprinkle evenly with shredded mozzarella.
Bake at 400 for 20 minutes until lightly browned and bubbly. Let cool for 5 minutes and serve.
Optional – you can slice the baguette in half lengthwise and spread the mixture on each half. Bake, let cool for 5 minutes and cut into slices.