Tomato Artichoke Bruschetta with Feta

Muir Glen 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)

Prep time: 20 minutes  |  Total time: 20 minutes

Organic tomatoes, goat cheese and fresh thyme leaves are the signature flavors of a classic Italian appetizer.

Preparation & Directions

  1. In medium bowl, mix tomatoes, artichokes, thyme, oil, vinegar and pepper.

  2. 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?