Breads : Peppery Artichoke Bruschetta

• 24 1/2-inch thick slices crusty French bread (12-ounce baguette), cut diagonally
  
• 2 tablespoons olive oil
  
• 3/4 teaspoon Original TABASCO® brand Pepper Sauce
  

• 1 jar (12-ounces) marinated artichoke hearts, drained and chopped
  
• 1 large scallion, sliced
  
• 3/4 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1/2 teaspoon fresh chopped rosemary
  
• 3 ounces goat cheese, crumbled
  

Preheat oven to 350ºF.

Combine olive oil and TABASCO^® Sauce in small cup. Brush one side of each bread slice with Tabasco mixture; place on ungreased baking sheet. Bake until lightly toasted, about 8 to 10 minutes.

Preheat broiler.

Combine artichoke hearts, scallion, TABASCO^® Sauce and rosemary in small bowl; toss to mix well. Spoon artichoke topping on each toasted bread slice; top with crumbled goat cheese.

Broil 3 minutes until goat cheese is slightly melted and lightly browned.

Makes 24.