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Tomato-Artichoke Bruschetta


Dish: ,

This garden-fresh appetizer is the perfect preface to any Italian-style meal. Bruschetta can also be served as a snack and is great with white wine.



  • ¼ c. extra-virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 4 Roma tomatoes
  • ½ c. sundried tomatoes, in oil
  • ½ c. artichoke hearts, marinated
  • 3 cloves minced garlic
  • ¼ c. fresh basil
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper


  • Sliced Italian bread or French baguette
  • Olive oil
  • Ground black pepper
  • Dried basil
  • Garlic powder
  • Parmesan cheese, grated


  1. Add bruschetta ingredients to food processor and use brief pulses to chop until combined. If you do not wish to use a food processor, chop tomatoes, sundried tomatoes, artichoke hearts, and basil. Mix with olive oil, vinegar, garlic, salt, and black pepper.
  2. Bruschetta should be refrigerated in a sealed container. It can be eaten immediately or served later. *Note: allowing the bruschetta to marinate brings out more flavor.
  3. Preheat broiler to High/450° F.
  4. Lay a sheet of aluminum foil over a baking sheet. Place slices of bread on sheet.
  5. Mix olive oil, ground black pepper, dried basil, and garlic powder to taste. Brush on bread slices. Broil 1 – 3 minutes.
  6. Remove from broiler and flip bread. Brush other side with olive oil mixture. Sprinkle with parmesan cheese. Broil 1 – 3 additional minutes.
  7. Serve toasted bread with bruschetta.

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