ARTICHOKE CROSTINI

1 (1lb) sourdough baguette
2 cups chopped seeded tomatoes
1 (14oz) can water-packed artichoke hearts, rinsed, drained and chopped
2 tbsp minced fresh basil
2 tbsp olive oil
1/2 tsp seasoned salt
1/8 tsp pepper

Cut the baguette into 32 slices. Place on an ungreased baking sheet, spritz bread with nonstick cooking spray.

Bake at 325 degrees F for 7-10 minutes or until crisp. Let cool.

In bowl, combine remaining ingredients. Spoon onto bread slices.