This is a great garlic bread with Mediterranean style soups. Cookbook: Super Market Vegan by Donna Klein
2 Tbl olive oil
3-4 large cloves garlic, finely chopped
one 16 ounce jar marinated artichoke hearts drained well and chopped
1/2 tsp dried oregano
1/8 tsp coarse sea salt
one 10 ounce baguette, preferably whole wheat, sliced lengthwise in half
Preheat oven to 375 degrees
In a small skillet, heat oil over medium heat. Add garlic and cook stirring constantly, 1 minute.
Add artichokes, oregano, and sea salt, tossing well to combine and cook for 30 seconds. Set aside.
Pull most of the bread from both the halves of the baguette, leaving 1/2 inch-thick shell. Set the shells aside and crumbs the into a medium bowl.
Add artichoke mixture to the crumbs and toss well to combine. Spoon the artichoke-bread crumb mixture into the bottom bread shell and replace the top.
Cut in half crosswise and wrap with foil. Place on a baking sheet and bake 20 minutes, until heated through.
Remove the foil and slice each half into 8 equal pieces for total 16 pieces. Serve warm.
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