Cheesy Artichoke Toasts
from https://www.womansday.com/

These heart-healthy toasts are proof that two kinds of cheese are better than one.

4 thick slices sourdough bread
1 (9-ounce) package frozen artichoke hearts, thawed and roughly chopped
1 clove garlic, finely grated
2 oz. Parmesan, grated (about 3/4 cup)
1 oz. Gruyère, coarsely grated (about 1/2 cup)
2 Tbsp. sour cream
1 tsp. finely grated lemon zest plus 1 tablespoon lemon juice
Kosher salt
Pepper
2 Tbsp. panko
1/4 cup flat-leaf parsley, chopped
1 (5-ounce) package baby arugula
2 Tbsp. olive oil

Heat broiler. Broil bread slices until crisp, 1 to 2 minutes per side. Transfer to a baking sheet and reduce oven temperature to 425°F.

In a medium bowl, combine artichokes, garlic, Parmesan, Gruyère, sour cream, lemon zest, and 1/4 teaspoon each salt and pepper. Spoon on toasts and sprinkle with panko. Bake until golden brown and cheese is melted, 8 to 10 minutes. Sprinkle with chopped parsley, if desired.

Meanwhile, in a bowl, toss arugula with oil, lemon juice, and pinch each salt and pepper. Serve with toasts.

4 serving(s)