You are here: Home » Recipes » Tomato and Artichoke Bruschetta Tomato and Artichoke Bruschetta Recipe by Relish Contributor Yield 10 servings Fresh tomatoes and jarred artichoke hearts come together for this quick-and-easy appetizer. PrintEmail Ingredients Topping:2 large ripe tomatoes, chopped2 garlic cloves, minced1/2 small red onion, minced1 (12-ounce) jar artichoke hearts, drained and chopped1/4 cup chopped fresh basil1/4 teaspoon salt1/4 teaspoon fresh-ground black pepper2 tablespoons extra-virgin olive oil2 tablespoons balsamic vinegarCrostini:1 large loaf French or Italian bread, sliced 1/2-inch thick Olive oil, for drizzling or spraying1/2 cup grated parmesan cheese1 teaspoon Italian dried herb mixture Kosher salt and fresh-ground black pepper, to taste Instructions To make topping: In a large nonreactive bowl, combine the tomatoes, garlic, onions, artichokes, basil, salt, pepper, olive oil and balsamic vinegar. It is best if you make the mixture and allow the flavors to marry for at least 1 hour before serving. Makes 3 1/2 cups. To make the crostini: Preheat oven to 400F. Place the bread slices on a baking pan in a single layer. Spray or drizzle with olive oil, sprinkle with cheese, Italian herbs, salt and pepper. Bake 5 to 6 minutes until just golden. Spoon topping over crispy crostini.