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Artichoke and Tomato Crostini
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Serves:
10 people
Prep Time:
12 minutes
Cook Time:
17 minutes
Lemony artichokes, garlic, red onion and diced tomatoes are dressed with olive oil and balsamic vinegar for a bruschetta-like topping. Served on warm, cheese and herb crostini.
Ingredients
Copy Ingredients
Topping
1 (28 ounce) can
Tuttorosso® Diced Tomatoes
, drained
2 garlic cloves, minced
1/2 small red onion, minced
1 (12 ounce) jar artichokes, drained and chopped small
1/4 cup chopped fresh basil
Salt and black pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Crostini
1 loaf Italian bread, or French bread, sliced 1/2 inch thick
2 tablespoons extra virgin olive oil
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and black pepper to taste
Instructions
For the topping combine tomatoes, garlic, onion, artichokes, basil, salt, black pepper, oil and vinegar in a large bowl; stir to combine. Allow mixture to set at least 1 hour before using.
To make Crostini:
Preheat oven to 400
o
F.
Place bread slices on baking sheet covered with foil; in a single layer. Brush or drizzle bread with oil, sprinkle with cheese, Italian seasoning, salt and black pepper. Bake 5 to 6 minutes until just golden. Spoon tomato topping over crispy crostini and serve.
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