| | Directions | | In a medium bowl, combine the mascarpone with the garlic. Fold in the artichokes, olives, onions and sun dried tomatoes. Garnish with chopped parsley. Chill, serve on crostini. |
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| Ingredients | | - |  | 8 ounces mascarpone cheese |
| - | | 2 cloves garlic, finely diced |
| - | | 1 can artichoke hearts, drained and diced (14 ounce can) |
| - | | 1/3 cup pitted black olives, diced |
| - | | 4 green onions, chopped |
| - | | 3 ounces sun dried tomatoes, softened, finely diced |
| - | | 1/4 cup Italian parsley, chopped |
| - | | salt and pepper, to taste |
| - | | CROSTINI: |
| - | | 1 French bread, cut into 1/4 inch slices and toasted |
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