Crostini with Bellwether Farms Toscano, Tapenade & Artichokes

18 slices Baguette, sliced very thin
6 fresh Baby Artichokes
3 oz. Extra Virgin Olive Oil
4 oz. Bellwether Toscano, sliced thinly
3 Tbs Lulu’s Tapenade
1 Lemon

Remove the Artichokes outer leaves and trim off the base and stem.

Cut off the top third of the artichoke and place into a bowl of cold water with half a lemon.

Bring a pot of water to a rapid boil, add the other lemon half, and carefully place artichokes into the water to cook until tender, about 6 to 8 minutes.

Drain, cool and slice into quarters.

In the broiler, toast the baguette slices sprinkled with olive oil.

When lightly colored, top each with a slice of Bellwether Toscano and a couple slices of artichoke.

Return to the broiler to warm through. Top each crostini with 1/2 tsp. of tapenade and serve at once.

(Serves 6)