Artichoke and Goat Cheese Bruschetta

• FAST
• VEGETARIAN

Ingredients

1. 2 tablespoons extra-virgin olive oil, plus more for brushing
2. 2 garlic cloves, thinly sliced
3. 1 bay leaf
4. 5 thyme sprigs
5. One 10-ounce package frozen artichoke hearts, thawed and squeezed dry
6. 1/2 teaspoon finely grated lemon zest
7. 1/4 pound mild fresh goat cheese, softened (1/2 cup)
8. 2 teaspoons fresh lemon juice
9. Salt and freshly ground pepper
10. 16 thin slices from a baguette

1. Preheat the broiler. In a medium skillet, heat 2 tablespoons of olive oil until shimmering. Add the garlic, bay leaf and thyme sprigs and cook over moderate heat until fragrant, 2 minutes. Add the artichokes and lemon zest and cook, stirring, until lightly browned, 5 minutes. Scrape the thyme leaves into the skillet; discard the sprigs and bay leaf.
2. Transfer the artichoke mixture to a food processor. Add the goat cheese and lemon juice; pulse until pureed. Season with salt and pepper. Transfer to a serving dish, cover and keep warm.
3. Brush the bread slices with olive oil and broil for 1 minute, turning once, until golden and crisp. Serve the artichoke spread with the baguette slices.