Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 12 \N | Toast points |
| 3 \N | Garlic cloves |
| \N \N | Olive oil; (good quality) |
| 1 cup | Artichoke hearts; diced |
| 3 \N | Plum tomatoes; diced |
| ¼ cup | Kalamata olives; pitted and chopped |
| 1 tablespoon | Basil; minced, up to 2 |
| 1 teaspoon | Balsamic vinegar |
| 2 \N | 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.