Hot Artichoke Dip and Oven-roasted Tomato Bruschetta

Ingredients

• 1 baguette, sliced 1/4" thick into 18 pieces
• 2 tbsp olive oil, divided
• 2 tsp Bruschetta Seasoning, or Rosemary Garlic Seasoning
• 1 ¹⁄₂ cups cherry tomatoes, cut in half
• Sea Salt
• Black Pepper
• 1 recipe prepared Hot Artichoke Dip
• 1 can (14 oz/398 ml) artichokes, drained and coarsely chopped
• 3 tbsp Artichoke Dip Mix
• ¹⁄₄ cup grated Parmesan cheese
• 1 ¹⁄₂ cups light mayonnaise

Preparation

1. Preheat oven to 350° F (175° C).
2. Place baguette slices on parchment-lined Sheet Pan. Brush with 1 tbsp oil mixed with Seasoning. Bake for 5–8 minutes, turning once, until lightly toasted.
3. Spread tomatoes in a single layer on a separate parchment-lined Sheet Pan. Season with Salt and Pepper. Drizzle with remaining oil.
4. Bake for 20 minutes, until soft and slightly shriveled. Set aside to cool.
5. Spread Hot Artichoke Dip over each toast. Top with tomatoes and serve warm or at room temperature