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In a 10 to 12 inch, non-stick frying pan over medium heat frequently stir the Mezzetta Sweet Cherry Peppers, onion and Mezzetta Crushed Garlic until vegetables begin to soften, about 8-10 minutes. Add Mezzetta Artichokes, parsley, Mezzetta Pimiento-Stuffed Manzanilla Olives and lemon juice. Remove from heat. Season to taste with salt and pepper. If making up to 1 day in advance, cover and chill.

Arrange baguette slices in a single layer on a 12x15 baking sheet. Broil 4-6 inches from heat until toasted on 1 side. Remove from oven and turn the slices over.

Spoon artichoke mixture equally on untoasted side of the baguette slices, spread level. Sprinkle with cheese.