Artichoke and Tomato Crostini
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.
Bruschetta2 garlic cloves, minced1/2 small red onion, minced1 (12 ounce) jar artichokes, drained and chopped small1/4 cup chopped fresh basilSalt and black pepper, to taste2 tablespoons extra virgin olive oil2 tablespoons balsamic vinegar
Crostini1 loaf Italian bread, sliced into 1/2 inch slices or French bread2 tablespoons extra virgin olive oil1/2 cup grated Parmesan cheese1 teaspoon Italian seasoningSalt and black pepper to taste