Bruschetta de Venezia
Author: Dana Garner
Prep time:
Cook time:
Total time:
Serves: 4-6
- 6 slices of Italian Bread
- 3 large garden tomatoes, chopped
- 1 onion, chopped
- 5 basil leaves, chopped
- 3 cloves of garlic, roughly chopped. Leave a few large pieces for rubbing.
- 6 artichoke hearts from a jar
- ½ cup of olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon of salt or salt to your taste.
- Slice the bread about ½" thick.
- Toast the bread on a baking sheet for about 10 minutes or until the bread is golden brown.
- In a skillet, saute' onion and garlic. Leave a few large pieces of garlic to rub into the bread.
- Chop the artichokes into small pieces.
- In a bowl add the chopped tomatoes. Stir in the basil, oil, balsamic vinegar and salt.
- Remove the toasted bread. Rub with the larger pieces of the roasted garlic.
- Spread the remaining onion and garlic over the bread. Add the chopped artichokes.
- Place back into the oven for a few more minutes to warm the artichokes.
- Remove, and top with the tomato mixture.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/bruschetta-de-venezia/
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