1 (12 oz.) loaf seeded Italian bread, halved horizontally
1 (14 oz.) can artichoke hearts, drained and chopped
1/2 cup lo-fat mayonnaise
1 (4 oz.) jar sliced pimentos, drained, chopped
1/4 cup reduced-fat shredded parmesan cheese
1/4 cup chopped fresh chives
1 tbsp. dijon mustard
2 cloves of garlic, minced
1/3 cup reduced-fat shredded mozzarella cheese
3 tbsp. dried Italian seasoned bread crumbs
1 tsp. olive oil

Preheat oven to 400°F. Line jellyroll pan with foil. Place bread halves, cut sides up, on pan.

In bowl, combine artichoke hearts, mayo, pimentos, parmesan cheese, chives, mustard and garlic. Spread mixture over bread, sprinkle w/mozzarella cheese.

In small bowl, combine bread crumbs and oil. Sprinkle over mozzarella.

Bake 15-20 minutes or until lightly browned and heated through. Cool slightly. Cut each bread half crosswise into 6 pieces.

This is great as an appetizer or served along with a pasta dish.

Submitted by: Sherry Monfils