Artichoke And Red Pepper Bruschetta

By Sunset
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1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and finely chopped

1 red onion (about 6 oz.), peeled and finely chopped

1 clove garlic, peeled and minced or pressed

1 tablespoon olive oil

1 can (14 oz.) artichoke hearts, drained and finely chopped

1/4 cup minced parsley

1/4 cup finely chopped pimiento-stuffed Spanish-style green olives

2 teaspoons lemon juice

Salt and pepper

36 diagonally cut slices (1/4 in. thick) sourdough baguette (about 1 slender 8-oz. loaf)

1/2 cup grated asiago or parmesan cheese

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