Ingredients
| 3 Slice |
bread |
| 1 |
16-ounce can Italian plum tomatoes |
| 1 |
15-ounce can artichoke hearts, drained and quartered |
| 1/2 Cup |
finely chopped onion |
| 1/4 Cup |
butter |
| 1 Tablespoon |
flour |
| 1 Teaspoon |
Dijon mustard |
| 1 Teaspoon |
salt |
| 1/2 Teaspoon |
dried basil, crumbled |
| 1/4 Teaspoon |
dried thyme, crumbled |
| 1/4 Teaspoon |
freshly ground black pepper |
| 2 Slice |
white bread, buttered and cubed |
| 2/3 Cup |
freshly grated Parmesan cheese |
Instructions
Trim crusts from 3 slices bread and cut into cubes. Place on baking sheet and bake at 350 degrees about 10 minutes, or until dry. Transfer to large bowl. Increase oven temperature to 400 degrees. Butter a 7 x 11-inch baking dish. Add tomatoes (with juice), artichoke hearts and chopped onion to bread cubes. Melt butter in large saucepan over low heat. Add flour, mustard, salt, basil, thyme and pepper. Stir 1 minute. Add tomato mixture and stir to combine thoroughly. Pour into prepared dish. Sprinkle buttered bread cubes over tomatoes and top with grated Parmesan cheese. Bake at 400 degrees for about 30 minutes. Serve hot.
