PETITE DICED TOMATO AND ARTICHOKE BRUSCHETTA
Yield: 15 portions
|Angela MiaŽ Petite Diced Tomatoes, well drained||27000 39050||2 cups|
|Chopped canned or frozen artichokes||3/4 cup|
|Garlic, minced||1 clove|
|Thinly sliced red onion||1/4 cup|
|Kosher salt||1/2 tbsp|
|Freshly ground black pepper, to taste|
|Baguette, sliced and toasted or grilled||1|
|Chopped fresh chives|
|Fresh goat cheese||2-1/2 tbsp|
- Combine drained Angela MiaŽ Chopped Pear Tomatoes, artichokes, garlic, red onion, salt and pepper in a large mixing bowl; set aside.
- Arrange baguettes on serving platter and top with 2 tablespoons of bruschetta mixture.
- To serve, top with chopped fresh chives and 1/2 teaspoon goat cheese on each baguette slice. Serve immediately.