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Artichoke Rosemary Bruschetta Recipe


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     Artichoke Rosemary Bruschetta

Category   Appetizers
Sub Category   None
Servings   6

1 (1lb) loaf French Bread (cut in half horozontaly)
1 cup shredded mozzarella, divided
1/2 cup grated Parmesan
1 tbs chopped fresh rosemary
2/3 cup mayo
1 (6oz) jar marinated artichoke hearts, drained and chopped

Preheat oven to 375. Place bread, cut side up, on ungreased backing sheet. Bake 10 min.
Mix 1/2 cup mozzarella, parmesan, roesmary, mayo and artichokes. Spread on baked bread. Sprinkle with remaining mozzarella.
Bake 15 to 20 min or until cheese is melted. Cut each bread half into 6 slices

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