Tomato & Artichoke Bruschetta

Name: Tomato & Artichoke Bruschetta
Prep time: 30 min
Total time: 30 min
Yield: about 6-1/2 dozen.
Cuisine: Europe, Italian
Ingredients: 4 cups grape tomatoes, chopped; 1 cup shredded part-skim mozzarella cheese; 3/4 cup water-packed artichoke hearts, rinsed, drained and chopped; 3 green onions, chopped; 3 tablespoons pine nuts, toasted; 1/4 cup olive oil; 3 tablespoons red wine vinegar; 3 garlic cloves, minced; 3/4 teaspoon pepper; 1/4 teaspoon salt; 1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

TOTAL TIME: Prep/Total Time: 30 min. YIELD: about 6-1/2 dozen.

A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.—Gina Bergamino, Chanhassen, Minnesota

Ingredients

4 cups grape tomatoes, chopped
1 cup shredded part-skim mozzarella cheese
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
3 green onions, chopped
3 tablespoons pine nuts, toasted
1/4 cup olive oil
3 tablespoons red wine vinegar
3 garlic cloves, minced
3/4 teaspoon pepper
1/4 teaspoon salt
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

Directions

1. Preheat oven to 425°. In a large bowl, combine tomatoes, cheese, artichokes, green onion and pine nuts. Whisk the oil, vinegar, garlic, pepper and salt; pour over tomato mixture and toss to coat.
2. Place bread on ungreased baking sheets. Bake 4-5 minutes on each side or until golden brown. Top with tomato mixture.

Nutrition Facts

1 appetizer: 24 calories, 1g fat (0 saturated fat), 1mg cholesterol, 37mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.

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