Warm Antipasti Dip – Love This Cookbook

Ingredients

• 1 whole grain baguette or similar crusty whole grain artisan bread (about 12 ounces), cut into 1/2-inch- thick slices
• 1 tablespoon extra virgin olive oil (divided)
• 1 8 ounce package reduced fat cream cheese (at room temperature)
• 1/4 cup nonfat plain Greek yogurt
• 2 cloves garlic minced (about 2 teaspoons)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon kosher salt
• 1 cup shredded part-skim mozzarella cheese (about 4 ounces)
• 1.75 ounce can or jar artichoke hearts, drained, roughly chopped into bite-sized pieces, and patted as dry as possible (about heaping 1/2 cup).
• 1 pint cherry tomatoes, halved (about 2 cups) divided
• 1-12 ounce jar roasted bell peppers, drained chopped into 1/4 - inch pieces, and patted as dry as possible (about 1 cup) divided
• 1 cup halved pitted Kalamata olives (about 6 ounces), divided
• 6 thin slices of deli salami, chopped into small pieces (about 1/2 cup or 1 1/2 ounces)
• 1/4 cup finely grated Parmesan cheese (about 3/4 ounce)
• 1/4 cup thinly sliced fresh basil leaves