Name: Artichoke and Tomato Crostini
Prep time: 12 min
Cook time: 17 min
Total time: 29 min
Yield: 10
Ingredients: 2 cans Red Gold Canned Diced Tomatoes 14.5 oz, drained; OR; 1 can Red Gold Canned Diced Tomatoes 28oz, 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; 1 loaf Italian bread, sliced into 1/2 inch slices; French bread; 2 tablespoons extra virgin olive oil; 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; Salt and black pepper to taste

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

2 cans Red Gold Canned Diced Tomatoes 14.5 oz, drained
OR
1 can Red Gold Canned Diced Tomatoes 28oz, 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
1 loaf Italian bread, sliced into 1/2 inch slices
French bread
2 tablespoons extra virgin olive oil
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and black pepper to taste

Instructions

Step one

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.

Step two

To make crostini: preheat oven to 400° F.

Step three

Place bread slices on baking sheet covered with foil; in a single layer. Brush or drizzle bread with oil, sprinkle with cheese, Italian seasoning, and black pepper. Bake 5 to 6 minutes until just golden. Spoon tomato topping over crispy crostini and serve.