PETITE DICED TOMATO AND ARTICHOKE BRUSCHETTA
Yield Portion Size
15 portions
()
| 2 cups |
Angela Mia® Petite Diced Tomatoes, well drained
|
| 3/4 cup |
Chopped canned or frozen artichokes
|
| 1 clove |
Garlic, minced
|
| 1/4 cup |
Thinly sliced red onion
|
| 1/2 tbsp |
Kosher salt
|
|
Freshly ground black pepper, to taste
|
|
| 1 |
Baguette, sliced and toasted or grilled
|
|
Chopped fresh chives
|
|
| 2-1/2 tbsp |
Fresh goat cheese
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 22 mg | 2% |
| Carbohydrate | 15 g | 5% |
| Cholesterol | 1 mg | 0% |
| Total Fat | 1 g | 1% |
| Iron | 1 mg | 5% |
| Potassium | 35 mg | 0% |
| Calories | 80 kcal | 4% |
| Sodium | 394 mg | 16% |
| Protein | 4 g | 7% |
| Polyunsaturated Fat | 0 g | 1% |
| Saturated Fat | 0 g | 2% |
| Sugars | 1 g | 0% |
| Dietary Fiber | 1 g | 3% |
| Vitamin C | 4 mg | 7% |
| Vitamin A | 82 iu | 2% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Combine drained Angela Mia® Chopped Pear Tomatoes, artichokes, garlic, red onion, salt and pepper in a large mixing bowl; set aside.
-
Step 2
Arrange baguettes on serving platter and top with 2 tablespoons of bruschetta mixture.
-
Step 3
To serve, top with chopped fresh chives and 1/2 teaspoon goat cheese on each baguette slice. Serve immediately.
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