Warm Artichoke and Mozzarella Spread

Tuesday, March 17, 2009 | by

Makes enough for 12

1 jar of marinated artichoke hearts, drained
2 cloves garlic
4 oz. whole milk mozzarella cheese, cubed
1⁄4 cup plain yogurt or sour cream
4 Tbs. grated parmesan cheese
1⁄4 cup basil leaves
12 slices of baguette, toasted

Combine all ingredients in food processor until fairly smooth. Spread on bread and bake in 400-degree oven until topping is bubbly, about 10 minutes. Serve warm. If making  spread ahead, refrigerate covered up to 4 days.
(Louise Fiszer)