Name: Artichoke and Tomato Crostini
Prep time: 12 min
Cook time: 17 min
Total time: 29 min
Yield: 10
Ingredients: Topping; 1 can Tuttorosso Diced Tomatoes 28 oz, 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

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

Topping
1 can Tuttorosso Diced Tomatoes 28 oz, 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

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.

To make Crostini: Step one

Preheat oven to 400° F.

Step two

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.