Bruschetta de Venezia
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 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.
Instructions
  1. Slice the bread about ½" thick.
  2. Toast the bread on a baking sheet for about 10 minutes or until the bread is golden brown.
  3. In a skillet, saute' onion and garlic. Leave a few large pieces of garlic to rub into the bread.
  4. Chop the artichokes into small pieces.
  5. In a bowl add the chopped tomatoes. Stir in the basil, oil, balsamic vinegar and salt.
  6. Remove the toasted bread. Rub with the larger pieces of the roasted garlic.
  7. Spread the remaining onion and garlic over the bread. Add the chopped artichokes.
  8. Place back into the oven for a few more minutes to warm the artichokes.
  9. Remove, and top with the tomato mixture.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/bruschetta-de-venezia/