Makes 4 Sandwiches
Ingredients
1 cup marinated artichoke hearts, drained and
coarsely chopped
3 tablespoons sun-dried tomatoes, drained and chopped
1/4 cup crumbled feta cheese
4 ounces chèvre (goat cheese-can be herbed)
3/4 cup grated sharp cheddar, or Parmesan, or
sliced fresh mozzarella
French bread, sliced or baguettes halved, or sliced whole wheat sandwich bread, enough for 4 sandwiches.
Directions
Mix artichokes, sun-dried tomatoes and feta in bowl. Spread goat cheese on bread slices. Spoon artichoke mixture over and sprinkle with cheese. Grill in a frying pan with a little cooking spray or olive oil, or bake open-faced at 425ºF until cheese is melted and bubbly and bread is toasted. Or, grill close-faced, if using sliced bread. Serve with a side dish of mixed Mediterranean olives.
Ingredients
1 cup marinated artichoke hearts, drained and
coarsely chopped
3 tablespoons sun-dried tomatoes, drained and chopped
1/4 cup crumbled feta cheese 4 ounces chèvre (goat cheese-can be herbed)
3/4 cup grated sharp cheddar, or Parmesan, or
sliced fresh mozzarella
French bread, sliced or baguettes halved, or sliced whole wheat sandwich bread, enough for 4 sandwiches.
Directions Mix artichokes, sun-dried tomatoes and feta in bowl. Spread goat cheese on bread slices. Spoon artichoke mixture over and sprinkle with cheese. Grill in a frying pan with a little cooking spray or olive oil, or bake open-faced at 425ºF until cheese is melted and bubbly and bread is toasted. Or, grill close-faced, if using sliced bread. Serve with a side dish of mixed Mediterranean olives.
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Copyright
Lamorinda Weekly, Moraga CA