Tomato Artichoke Bruschetta with Feta
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
1/2 cup drained coarsely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
1 1/2 teaspoons chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
24 slices (1/2 inch thick) baguette (about 8 oz), toasted
1/2 cup crumbled feta cheese (2 oz)
Organic tomatoes, goat cheese and fresh thyme leaves are the signature flavors of a classic Italian appetizer.
Preparation & Directions
In medium bowl, mix tomatoes, artichokes, thyme, oil, vinegar and pepper.
Spoon tomato mixture onto toasted baguette slices. Top with feta cheese. Serve immediately.
To toast baguette slices: Heat oven to 425°F. On ungreased cookie sheet, place bread slices. Bake 4 to 5 minutes or until very light golden brown.
Keep a pair of scissors in your kitchen for a quick snip of herbs. You can snip the thyme leaves quickly in a small bowl or measuring cup instead of chopping them with a knife.
For a flavor twist, substitute 1 tablespoon chopped fresh basil leaves for the thyme leaves.
We recommend using organic ingredients where available. For more information see Why Organic?