Yield: 24 bruschetta
|1||14-inch loaf Italian bread|
|1 cup||Drained, canned artichoke hearts, chopped|
|1 cup||Chopped, seeded, fresh tomato|
|¼ cup||Finely chopped onion|
|3||Cloves garlic, pressed|
|2 tablespoons||Olive oil|
|1½ tablespoon||Balsamic vinegar|
|½ teaspoon||Ground black pepper|
|Fresh-grated Parmesan cheese (opt.)|
1. Heat oven to 350'F. With serrated knife, cut off ends from bread and reserve for another use. Slice remaining bread crosswise into twenty-four ½-inch-thick pieces. Place bread slices on ungreased baking sheet; bake 10 minutes or until lightly toasted.
2. In medium-size bowl, combine artichoke hearts, tomato, onion, garlic, oil, vinegar, and pepper.
3. Divide artichoke mixture among toasted bread and spread to cover surface. Drizzle any juice remaining in bowl over bruschetta and sprinkle with cheese, if desired. Arrange bruschetta on platter and serve.
Country Living/November/1994 Scanned & edited by Di Pahl & <gg>