Ingredients for Artichoke Tomato Bruschetta
- 1 (28 ounce) can chopped tomatoes
- 2 cloves minced garlic
- 1 (14 ounce) can quartered artichoke hearts, drained
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped red onion
- 1/4 cup mayonnaise
- salt to taste
- freshly ground black pepper to taste
- 1 baguette or similar bread, sliced into 1-inch thick slices
- 1/4 cup finely shredded mozzarella cheese (optional)
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How to Make Artichoke Tomato Bruschetta
- Preheat your oven's broiler.
- In a medium bowl, combine 1 (28 ounce) can of chopped tomatoes, 2 cloves minced garlic (or to taste), 1 (14 ounce) can of quartered artichoke hearts (drained), 1/2 cup grated Parmesan cheese, 1/4 cup finely chopped red onion, and 1/4 cup mayonnaise.
- Gently mix all ingredients until well combined.
- Season generously with salt and freshly ground black pepper to taste.
- Slice a baguette or similar bread into 1-inch thick slices. Lightly toast the bread slices either in a toaster or under the broiler for about 1 minute per side.
- Spread an even layer of the tomato mixture onto each toasted bread slice.
- Arrange the bruschetta slices on a large baking sheet.
- Broil for 2-3 minutes, or until the topping is bubbly and lightly browned.
- If desired, sprinkle with 1/4 cup of finely shredded mozzarella cheese during the last minute of broiling.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
7g
Fat
24g
Carbs
15g
