Artichoke-Arugula Crostini

Ingredients

• 2.5 oz arugula roughly chopped
• 1 lb baguette french sliced into 24 (1/2-inch) pieces
• 1 clove garlic cut in half
• 12 oz marinated artichoke hearts drained chopped
• 4 tablespoons olive oil 
• 1 cup coarsely parmesan grated
• 2 tablespoons roasted peppers red jarred drained chopped
• 24 servings salt and pepper 

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 375F.
2. Brush bread with olive oil (use only 2 Tbsp.); sprinkle with salt and 1/4 tsp. pepper.
3. Bake until lightly browned, 12 minutes.
4. Remove from oven and rub each crostini with cut side of garlic clove.
5. Transfer to a platter; set aside.
6. Heat 1 Tbsp. olive oil in a skillet over medium-high heat.
7. Add artichokes and saut until golden, 5 minutes.
8. Add roasted peppers and saut 1 minute more.
9. Remove from heat; place mixture in a bowl.
10. Add cheese and arugula; toss to combine. Season with pepper and spoon mixture onto crostini.
11. Drizzle with remaining 1 Tbsp. oil and serve.
12. Garnish with shaved Parmesan, if desired.