Tomato-Artichoke Bruschetta - Italian

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Tomato-Artichoke Bruschetta

2 ripe plum tomatoes

1 clove garlic

1 cup frozen artichoke hearts, thawed and drained

1/2 cup chopped fresh parsley

1/4 cup chopped toasted walnuts

1/2 lemon, juiced and zested

1/4 cup plus 1 teaspoon extra-virgin olive oil

1/4 cup freshly grated Parmesan

Salt and freshly ground black pepper, to taste

4 thick slices ciabatta or peasant loaf

 

 

 

 

 

Preheat the broiler. Coarsely chop the tomatoes and

garlic. Place in food processor along with the

artichoke hearts, parsley, walnuts, lemon juice and

zest,¼ cup of the olive oil, Parmesan, salt, and

pepper. Pulse until combined but still chunky.

 

 

Place the slices of bread on a cookie sheet and broil

until golden on both sides. Lightly brush the slices

with the remaining 1 teaspoon of olive oil. Spread the

tomato-artichoke mixture on top and serve.

 

Serves: 4

 

Prep Time: 7 minutes

 

Cook Time: 2 minutes

 

Nutrition Score per serving:(1 slice): 340 calories,

23 g fat (58% of calories), 3 g saturated fat, 28 g

carbs, 9 g protein, 4 g fiber, 91 mg calcium, 2 mg

iron, 336 mg sodium

 

The tomato-artichoke mixture also makes a delicious

pasta sauce.

 

ChupaNote: You could alway put this in the food

processor, pulse to taste (or texture) and serve as a

dip with crudite.

 

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