Bacon-Artichoke Canapés
Serves: 8
 
Ingredients
  • 4 very thin slices wheat bread, frozen
  • 1 tablespoon unsalted butter, melted
  • 8 canned artichoke hearts
  • 4 slices bacon
  • 8 leaves baby kale
  • 2 teaspoons whole-grain Dijon mustard
  • 1 tablespoon freshly grated Parmesan cheese
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. Using a 1¾-inch round cutter, cut 8 circles from frozen bread. Place on prepared baking sheet. Brush tops of bread rounds with melted butter.
  3. Bake until crisp, 7 to 8 minutes. Let cool.
  4. Increase oven temperature to 450°. Line another rimmed baking sheet with foil. Lightly spray foil with cooking spray.
  5. Using a sharp knife, trim bottom of artichoke hearts to level. Trim top of artichoke hearts, if needed. Set artichoke hearts on prepared baking sheet.
  6. Using a sharp knife, cut each bacon slice in half lengthwise to create a total of 8 thin strips. Wrap each artichoke heart with a bacon strip, overlapping as needed. Secure bacon with a wooden pick.
  7. Bake until bacon is browned and crisp, 18 to 20 minutes.
  8. Top each toast round with a kale leaf and a baked artichoke heart, carefully removing toothpicks. Fill artichoke hearts with a dollop of mustard. Sprinkle with cheese. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/bacon-artichoke-canapes/