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Artichoke Bruschetta

Pronounced “broo-skeh-tah”.

Prep time: 15 minutes
Cook time: 1 to 3 minutes

1 (14-oz.) can Reese Quartered Artichoke Hearts, well drained and chopped
2/3 cup chopped Sartori Montamore or Bellavitano Cheese
1/4 cup minced red onion
2 to 3 tablespoons minced smoked sun-dried tomatoes
2 tablespoons Sonoma Gourmet Seasoned Extra Virgin Olive Oil (any variety), plus additional for bread
2 tablespoons chopped fresh basil or rosemary, or use a mixture of both
1 tablespoon Monari Federzoni Balsamic Vinegar
2 cloves garlic, minced
Sea salt and pepper to taste
Ciabatta bread, firm Italian bread or French baguette

Stir together all ingredients except bread in a medium bowl. Cut bread in half then into desired size, 4 to 5-inches long for a main dish, or cut small baguette slices for an appetizer. Lightly brush bread with oil and place under the broiler to lightly toast. Top with artichoke mixture. Serve cold, or place back under the broiler and cook until topping is lightly browned and bubbly.


 
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