Artichoke-Parmesan Crostini with Crumbled Bacon

Need to bring an appetizer to a Super Bowl Party this weekend? This artichoke-Parmesan crostini is perfect. It’s simple to make and with the bacon crumbles on top, sure to be a crowd-pleaser!

This version was inspired by a Martha Stewart recipe–I added the bacon. I mean, after all, it is the Super Bowl. And if I wasn’t bringing wings, I figured I better bring the bacon!

INGREDIENTS

1 baguette, sliced 1/4 inch thick
4+ TBS olive oil, divided
coarse salt and pepper, to taste
1 jar (12 oz.) marinated artichoke hearts, rinsed, drained and patted dry–I used Trader Joe’s and loved it
1/2 cup + shredded Parmesan cheese
1 TBS chopped fresh parsley
3 slices crispy bacon, crumbled

*Note: My neighbor, Kurt, said he thought it should be creamier. Today I added Fluffy Garlic Spread from Whole Foods, but you could add Mayo or Yoghurt.* Try it both ways…the original has fewer calories, but who’s counting?

Preheat oven to 350 degrees.

Slice baguette.

Lightly brush each side with olive oil. Season with salt and pepper. Place on baking sheet and bake for 8-10 minutes, turning once. Be careful not to overcook or it will be too crispy.