This has been one of our favorite specialty lunches for years! Marinated artichoke hearts, sundried tomatoes, goat cheese, feta, and grated cheddar or Parmesan, all toasted on open-faced baguettes. Delicious! We serve it to almost every group of visitors to our Idaho cabin and everyone loves it! It’s also a great vegetarian option for non-meat eaters.
We first discovered it at Gabe’s Deli in the Nugget Hotel in Reno, Nevada, on one of our lunch breaks during our kids’ AAU basketball tournament. We have no idea how they made theirs, but we just use marinated artichoke hearts, sundried tomatoes, feta, goat cheese, and fresh tomatoes. We always made them as grilled sandwiches or quesadillas, but they are just as good, and prettier, on open-faced sliced baguettes or your favorite country bread.
We realize there are some folks in this culinary world who dislike feta and goat cheese, so you can simply substitute cream cheese and blue cheese if you are happier with those choices! Either way, you will be serving these forever once you start!
Grilled Artichoke Heart Toasts
- 1 baguette cut into 7-inch pieces and each piece sliced horizontally
- 1 12- oz. jar marinated artichoke hearts drained and thinly sliced
- 1/2 cup oil-packed sun-dried tomatoes drained of oil, and chopped
- 4 ounces chevre softened to room temp (goat cheese – can substitute cream cheese)
- 1/2 cup crumbled feta cheese can substitute blue cheese
- 3/4 cup grated white sharp white cheddar or Parmesan
- Preheat oven to 425 F. Line a baking sheet with parchment paper.
- Cut baguette into three 7-inch pieces and then slice each piece in half horizontally. Lay each half out on a baking sheet with the cut side up.
- Spread each baguette with softened goat cheese.
- Layer sliced artichoke hearts on each baguette half. covering bread evenly. Sprinkle sundried tomatoes over artichokes. Sprinkle grated cheese over everything.
- Bake for approximately 6-8 minutes or until cheese is bubbly and beginning to brown.
- Garnish each baguette toast with diced cherry tomatoes. Serve hot.