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
- 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.
- 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.
- Preheat broiler to High/450° F.
- Lay a sheet of aluminum foil over a baking sheet. Place slices of bread on sheet.
- Mix olive oil, ground black pepper, dried basil, and garlic powder to taste. Brush on bread slices. Broil 1 – 3 minutes.
- Remove from broiler and flip bread. Brush other side with olive oil mixture. Sprinkle with parmesan cheese. Broil 1 – 3 additional minutes.
- Serve toasted bread with bruschetta.
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