Brie and Artichoke Bruschetta

This is a delicious appetizer sure to impress your guests. It is not difficult to make and makes a nice presentation.

6 (1/3 inch thick) slices of round baguette loaf
6 tbsp. extra virgin olive oil
2 ( 6 1/2 oz.) jars marinated artichoke hearts, drained
1 (2 oz.) piece prosciutto or ham
1 small re onion, chopped
1 tbsp. chopped garlic
2 tbsp. balsamic vinegar
6 oz. brie
1 tbsp. chopped fresh mint
1 tbsp. chopped fresh basil
1/4 cup parmesan shavings
salt & pepper

Arrange bread in one layer on a baking pan, then brush tops with 2 tbsp. oil and season with salt & pepper. Broil until golden brown and transfer to a rack. Spread thin layer of brie on toasted bread. Cut artichokes lengthwise into 1/4 inch thick slices and cut prosciutto into matchsticks. Heat 1 tbsp. oil in a 10-inch skillet on moderately high heat. Add the onions and garlic. Stir frequently until they become transparent. Add the artichokes and prosciutto, cook the artichokes until golden brown (about 4 minutes) then add the balsamic vinegar. Add the basil and mint, salt & pepper to taste. Spoon the mixture over the toast. Top with parmesan shavings and serve immediately.