artichoke bruschetta (wash)

1 Servings
12  Toast points
Garlic cloves
  Olive oil; (good quality)
1 cup Artichoke hearts; diced
Plum tomatoes; diced
¼ cup Kalamata olives; pitted and chopped
1 tablespoon Basil; minced, up to 2
1 teaspoon Balsamic vinegar
Cloves garlic; minced with salt

Rub toast points with garlic and brush with olive oil. Combine' remaining ingredients. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Sanctuary, Chinook, Wash.

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