enough cooking spray to coat baking sheet and bread
10 ounce French baguette bread, cut into 24 half inch thick slices
6 pieces marinated artichoke hearts, drained
4 medium plum tomatoes, finely chopped
1 tablespoon basil, fresh, chopped
8 medium olives, black, chopped
2 tablespoons olive oil
Preheat oven to 325F. Coat a cookie sheet with cooking spray. Place bread slices on cookie sheet and lightly coat with cooking spray. Bake until lightly browned and crisp, about 10 minutes. Place bread slices on a wire rack; cool completely. Meanwhile, in a medium bowl combine artichoke hearts, tomatoes, basil, olives and olive oil; mix well. Spread about 1 tablespoon of artichoke mixture over each bread slice and serve. Yields 2 crostini per serving. Note: If taking the crostini for a picnic, pack the artichoke mixture and bread slices in separate containers and store the topping in a cooler packed with ice.
Serves 12. 2 points per serving.
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