Tomato, Artichoke and Gouda Baguette



2 cups shredded Gouda, Cheddar or provolone cheese
1/2 cup drained oil-packed sun-dried tomatoes, slivered
2 jars (each 6 oz) marinated artichokes, drained and quartered
2 cloves garlic, minced
Pinch pepper
1 baguette

1. In bowl, toss together cheese, tomatoes, artichokes, garlic and pepper.
2. Cut baguette lengthwise in half; hollow out, leaving 1/2-inch thick walls. Mound cheese mixture in hollows. Place on large rimmed baking sheet. (Make-ahead: Cover with plastic wrap; refrigerate for up to 4 hours.)
3. Bake in 425°F oven until cheese is melted, about 10 minutes.

Yield: 4 dozen

By The Canadian Living Test Kitchen