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Tomato-Artichoke Bruschetta with Feta




Source of Recipe


Muir Glen






Recipe Introduction








List of Ingredients



• 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)
  






Instructions



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.
   






Final Comments


Makes:24 appetizers

How-To
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.
Time-Saver
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.
Variation
For a flavor twist, substitute 1 tablespoon chopped fresh basil leaves for the thyme leaves.