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Tomato Artichoke Bruschetta Recipe

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
tablespoon extra-virgin olive oil
teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese, optional
salt, to taste

Tomato Artichoke Bruschetta

Tomato Artichoke Bruschetta Recipe

Combine all ingredients and mix well.

Serve on toasted bread, crackers or as a topping to your favorite dish!

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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