Cheesy Artichoke Bread with Aunt Mary Ann’s Sunday Marinara
1 loaf French baguette
2 15 oz cans artichoke hearts, drained and chopped
1 cup mayonnaise
1 ¼ cup grated Parmesan cheese, divided
2-3 cloves garlic, pressed or chopped
1 cup roasted red peppers, sliced in short strips
3 cups shredded mozzarella cheese
1 ½ cups shredded asiago cheese
1 cup La Famiglia DelGrosso Aunt Mary Ann’s Sunday Marinara Sauce
Try different cheeses such as cheddar, fontina, or provolone. Use a variety of toppings such as sun-dried tomatoes, olives, or mushrooms. This mixture can also be placed in a sweet pepper or jalapeño and roasted for a great stuffed pepper appetizer.
Pre-heat oven to 425 degrees.
Slice French baguette in half lengthwise and lay on a baking sheet, face up.
In a bowl, combine artichoke hearts, mayonnaise, 1 cup of Parmesan cheese, and garlic. Stir until well-blended.
Spread artichoke mixture on both halves of bread and top with roasted red pepper strips.
Sprinkle with remaining Parmesan cheese, then top with mozzarella and asiago cheeses.
Bake at 425 degrees for 13-15 minutes until cheese is melted and starts to brown.
Heat sauce in small pan on medium-low.
Slice bread into small pieces and serve with sauce for dipping.