Ingredients

• 2  14-oz. cans artichoke hearts, packed in water, drained and chopped
• 1  cup bottled roasted red peppers, drained and chopped
• 1 1/2  cups shredded Mozzarella cheese (6 oz.)
• 1/2  cup grated fresh Parmesan cheese
• 1  cup fresh basil, finely chopped
• 1/4  cup extra virgin olive oil
• 4  cloves garlic, minced
• 1/2  tsp. ground black pepper
•   Shaved Parmesan cheese (optional)
• 1  to 2 baguettes sliced into 1/2-inch slices, brushed with olive oil and toasted

Directions

1. Preheat oven to 350°F. In mixing bowl combine artichoke hearts, roasted red pepper, Mozzarella cheese, Parmesan cheese, basil, oil, garlic, and black pepper. Transfer mixture to a 1-1/2-quart casserole. Bake, uncovered, about 25 minutes or until heated through. Top with shaved cheese. Serve warm with toasted baguette slices. Makes eight 1/2 cup servings (about 4 cups).