Tomato-Artichoke Bruschetta

prep time:: 7 min
total time:: 9 min

Serves: 4

Holly Soldenski

Try this delicious tomato-artichoke mixture. This also makes a delicious pasta sauce.

ingredients

2 ripe plum tomatoes
1 clove garlic
1 cup frozen artichoke hearts, thawed and drained
1/2 cup chopped fresh parsley
1/4 cup chopped toasted walnuts
1/2 lemon, juiced and zested
1/4 cup plus 1 teaspoon extra-virgin olive oil
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper, to taste
4 thick slices ciabatta or peasant loaf

directions

1
Preheat the broiler.
2
Coarsely chop the tomatoes and garlic.
3
Place in food processor along with the artichoke hearts, parsley, walnuts, lemon juice and zest,1/4 cup of the olive oil, Parmesan, salt, and pepper.
4
Pulse until combined but still chunky.
5
Place the slices of bread on a cookie sheet and broil until golden on both sides.
6
Lightly brush the slices with the remaining 1 teaspoon of olive oil.
7
Spread the tomato-artichoke mixture on top and serve.

notes

Nutritional Info Per Serving: (1 slice): 340 calories, 23 g fat (58% of calories), 3 g saturated fat, 28 g carbs, 9 g protein, 4 g fiber, 91 mg calcium, 2 mg iron, 336 mg sodium

Source: Heather Soldenski