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 (14.5 ounce) cans Red Gold® Diced Tomatoes 14.5 oz, drained2 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
- 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: preheat oven to 400o F.
- 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.