ngredients:
1 14-inch loaf Italian bread
1 cup drained, canned artichoke hearts, chopped
1 cup chopped, seeded, fresh tomato
1/4 cup finely chopped onion
3 cloves garlic, pressed
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon ground black pepper
Fresh-grated Parmesan cheese(optional)
Directions:
1. Heat oven to 350 degrees. With a serrated knife , cut off ends from bread and reserve for another use. Slice remaining bread crosswise into twenty-four 1/2-inch thick pieces. Place bread slices on ungreased baking sheet; bake 10 minutes or until lightly toasted.
2.In medium bowl,combine artichoke hearts, tomato, onion, garlic, oil, vinegar, and pepper.
3. Divide artichoke mixture among toasted bread and spread to cover surface. Drizzle any juice remaining in bowl over bruschetta and sprinkle with cheese, if desired. Arrange bruschetta on platter and serve. Makes 24
Nutrition information per bruschetta without cheese--protein:3grams; fat:1 gram; carbohydrate:18 grams; fiber: 1 gram; sodium:183 milligrams; cholesterol:0; calories: 100.
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