Monday, February 02, 2009

Artichoke Spread

I can't remember where I got this recipe, but I must have liked it. I think that I must have dreamt it up because I haven't written down any amounts. I haven't made it in forever, but it sounds good.

1 can artichoke hearts (in water), drained & chopped
ricotta cheese
cream cheese
chopped tomatoes
fresh garlic, chopped

bread crumbs
parmesean cheese
fresh rosemary, chopped or other fresh herbs

Mix all together. Top with bread crumb mixture. Bake at 350 until hot. Serve with french bread toasts.

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