Ingredients
12 (1/2-inch thick) baguette slices
1/4 cup Carapelli extra virgin olive oil
4 cloves garlic, divided
1 (14-ounce) jar artichoke hearts, drained, rinsed and coarsely chopped
2-3 roasted sweet red peppers, thinly sliced into 1-inch pieces
1/3 cup pitted kalamata olives, quartered
1 tablespoon Carapelli balsamic vinegar
1/8 teaspoon ground black pepper
Freshly grated Parmesan cheese

Cooking Directions
Preheat broiler. Lightly brush both sides of bread with a small amount of olive oil. Broil bread until golden brown on both sides, turning once. Meanwhile, in large skillet, in 1 tablespoon olive oil, sauté 2 cloves minced garlic and artichokes over medium high heat until lightly browned and slightly softened; about 3-5 minutes. Add roasted peppers, olives, balsamic vinegar and ground black pepper; remove from heat. Brush top side of toasted baguette slices with remaining garlic cloves (cut in half). Top bread with artichoke mixture and sprinkle with Parmesan cheese. Makes 12 appetizer servings.

Preparation Time: 10 minutes

Total Time: 25 minutes

Wine Suggestions: Light Italian Reds, Red Zinfandel, Chianti, Beaujolais, Nouveau, Bardolino