Artichoke and sun-dried tomato crostini

These are fabulous.

Oh, I’m sorry, am I supposed to say something else?

Did you look at that picture? Do those not look like little bites that will impress your friends and relatives at cocktail hour?

Well, yes but are they easy to make? Hors d’oeuvres can be such a hassle, you say.

Don’t worry they are super easy to make. The only hard part is remembering to prepare the artichoke and sun-dried tomato topping a couple days before you want to serve them. The topping will be fine after 24 hours but give it three days and it goes from being just a base hit to being a home run when the bases are loaded in the bottom of the ninth during a tied game.

Here’s what ya need:

1 cup artichoke hearts, chopped

1/4 cup sun-dried tomato, chopped

1 clove garlic, chopped

2 teaspoons Mediterranean Oil Blend (or blend of your choice)

a generous drizzle of olive oil

one baguette

enough cream cheese to spread on all your crostini

In a small bowl combine artichoke hearts, tomato, and garlic. Coat with a healthy drizzle of olive oil, mix up until evenly coated then add spices and blend all togehter. Cover mixture and store in refrigerator for at least 24 hours but preferably up to three or four days.

Slice baguette and toast to taste. Spread each toasted slice with cream cheese, top with prepared artichoke and tomato topping, and serve!

Cheers!

Charleston Spice Co.