There is never a bad time for Bruschetta as a matter fact why wait only for “special occasions” however the key to it when the tomatoes are ripe. the following recipe is perfect as a small appetizer.
Artichoke, tomato Bruschetta
March 21, 2018
: 12
: 15 min
: 15 min
: 30 min
: Splendidly Easy
Ingredients
- 1 French Bread baguette cut into 1/4 in slices
- 4 cups grape tomatoes, chopped
- 1 cup shredded part-skim mozzarella cheese
- 3/4 cup Water packed artichoke hearts, rinsed, drained and chopped
- 3 Scallions, chopped thinly
- 3 Tbsp pine nuts
- 1/4 cup olive oil
- 3 Tbsp red wine vinegar
- 3 garlic cloves minced
- 3 Tbsp Chopped red onion
- 3/4 tsp freshly grounded pepper
- 1/4 tsp pink Himalayan salt
Directions
- Step 1 Preheat oven to 425F
- Step 2 In a large bowl, combine tomatoes, scallions, red onions, pine nuts, cheese and artichokes. whisk the oil, vinegar and garlic, pepper and salt
- Step 3 pour over tomato mixture and toss.
- Step 4 Place the bread on ungreased baking sheets. bake for 4 to 5 minutes on each side or until golden brown. top slices with mixture.
