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Rub each bruschetta with a garlic clove and top with a thin slice of fresh mozzarella. Rinse, drain, and slice lengthwise one 14-ounce can artichoke hearts and toss with 2 tablespoons finely chopped, oil-packed sun-dried tomatoes, 2 tablespoons finely chopped flat-leaf parsley, 2 tablespoons olive oil, and 1/4 teaspoon each salt and pepper. Spoon over mozzarella. Bake at 350 degrees F. until cheese is just hot, 3 to 4 minutes.