Tomato and Artichoke Bruschetta

  • Yield: 10 servings


2large ripe tomatoes, chopped
2 garlic cloves, minced
1/2small red onion, minced
1 (12-ounce) jar artichoke hearts, drained and chopped
1/4cup chopped fresh basil
1/4teaspoon salt
1/4teaspoon fresh-ground black pepper
2tablespoons extra-virgin olive oil
2tablespoons balsamic vinegar
1large loaf French or Italian bread, sliced 1/2-inch thick
Olive oil, for drizzling or spraying
1/2cup grated parmesan cheese
1teaspoon Italian dried herb mixture
Kosher salt and fresh-ground black pepper, to taste


  1. 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.
  2. To make the crostini: Preheat oven to 400F.
  3. 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.

Nutritional Info *per serving

  • Calories 90
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 2mg
  • Sodium 171mg
  • Carbohydrate 11g
  • Fiber 3g
  • Sugars 2g
  • Protein 3g