Tomato Artichoke Bruschetta Recipe Ingredients
- 1 can (14.5 oz) roasted diced tomatoes, drained
- 1/2 cup drained coarsely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
- 1 -1/2 teaspoons chopped fresh basil leaves
- 1 clove garlic, sliced thin
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup crumbled feta cheese, optional
- salt, to taste
Tomato Artichoke Bruschetta Recipe
Combine all ingredients and mix well.
Serve on toasted bread, crackers or as a topping to your favorite dish!