Artichoke and Red Pepper Bruschetta

Ingredients

• ¼ cup minced parsley
• 1 clove garlic, peeled and minced or pressed
• 1 can (14 oz.) artichoke hearts, drained and finely chopped
• 36 diagonally cut slices (1/4 in. thick) sourdough baguette (about 1 slender 8-oz. loaf)
• ½ cup grated asiago or parmesan cheese
• 1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and finely chopped
• 1 tablespoon olive oil
• + 4 more ingredients
• • ¼ cup finely chopped pimiento-stuffed Spanish-style green olives
  • 2 teaspoons lemon juice
  • Salt and pepper
  • 1 red onion (about 6 oz.), peeled and finely chopped

1. In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir bell pepper, onion, and garlic in oil until vegetables begin to brown, 8 to 10 minutes. Add artichokes, parsley, olives, and lemon juice, mixing well. Remove from heat. Season to taste with salt and pepper. If makin...

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