Artichoke, Goat Cheese, and Pine Nut Bruschetta

Handful of Pine Nuts
1 medium-size goat cheese log
2 cloves of garlic
½ cup olive oil
1 loaf French-style bread
1 cup artichoke hearts, drained
¼ cup parmesan cheese
Fresh parsley (for garnish)
Heat oven to 400 degrees. Slice bread and place on cookie sheet. Drizzle each slice with a little olive oil. Pop bread in oven for 7 minutes or until golden brown. 2. Toast a handful of pine nuts by placing them in a small pan and allow to heat for 2 minutes. No oil is needed. Watch carefully, as they burn easily. Set aside. 3. Chop artichoke hearts into bite-size pieces and set aside. Finely chop garlic and heat in a medium pan with 1/4 cup olive oil. Cook garlic about 2 minutes (be careful not to burn.) Add chopped artichoke hearts and cook for 3 minutes. Add toasted pine nuts to pan. Add parmesan cheese and salt & pepper to taste; toss to combine. 4. Spread a generous amount of goat cheese on each of the bread slices. Top cheese and bread with artichoke mixture. Pop back into the oven for 2 minutes to get the cheese slightly melted. Garnish with extra cheese and parsley. Serve immediately.
Servings: 6

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