Bruschetta w/ Artichokes & Balsamic Vinegar Recipe

Yield: 12 slices
Author: Julie Kim, RD
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Bruschetta w/ Artichokes & Balsamic Vinegar

Bruschetta w/ Artichokes & Balsamic Vinegar

There's always a time to enjoy some fresh bruschetta on top of a toasted slice of French bread.
Prep time: 5 MinCook time: 10 Mininactive time: 30 MinTotal time: 45 Min

Ingredients

  • 1 French loaf, sliced ½” thick on the bias
  • 3 tablespoons extra virgin olive oil, divided
  • 2 cups roma tomatoes, diced
  • ½ cup jarred artichokes, diced
  • 1 clove garlic, minced
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons basil, chiffonade
  • Dash of salt and freshly ground black pepper
  • Optional: parmesan cheese, grated

Instructions

  1. In a small mixing bowl add the tomatoes, artichokes, garlic, balsamic vinegar, 1 tablespoon of olive oil, basil, a dash of salt, and freshly ground black pepper. Mix together with a spoon until everything looks evenly coated. Wrap the bowl to keep covered and place in the fridge for at least 30 minutes before serving to let marinate.
  2. Preheat oven to 375 degrees Fahrenheit.
  3. On a baking sheet place your sliced bread and brush with olive oil evenly. Then place into the oven and toast until golden brown, or to your liking. Take out of oven and set aside.
  4. Take your bruschetta out the fridge when ready to serve. Place a spoonful on top of each slice of bread and serve immediately. Enjoy!

Notes:

• Try topping with freshly grated parmesan cheese, it’s delicious!

Calories

220

Fat (grams)

4

Sat. Fat (grams)

0.5

Carbs (grams)

38

Fiber (grams)

3

Net carbs

36

Sugar (grams)

5

Protein (grams)

8

Sodium (milligrams)

420

Cholesterol (grams)

0
Nutrition Facts for 2 slices.
Recipe developed by Julie Kim, RD ©2020 Live Local Organic - All rights reserved
Created using The Recipes Generator