Artichoke and Goat Cheese Bruschetta

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

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

extravirgin olive oil, garlic, bay leaf, thyme, lemon zest, fresh goat cheese, lemon juice, salt, baguette

Taken from www.foodandwine.com/recipes/artichoke-and-goat-cheese-bruschetta (may not work)