Med Veg - Bruschetta with Tomatoes, Black Olives, and Marinated Artichokes

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The 3 I'm posting today from this book are all appetizers-

 

 

* Exported from MasterCook *

 

Bruschetta with Tomatoes, Black Olives, and Marinated Artichokes

 

Recipe By :Donna Klein

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium ripe tomato (about 6 oz) -- seeded and finely chopped

6 kalamata or other large good-quality black

olives -- pitted and finely chopped

1/4 cup drained marinated artichoke hearts -- finely chopped

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon extra-virgin olive oil

1/2 teaspoon red wine vinegar

salt, preferably the coarse variety, to

taste

freshly ground black pepper, to taste

about 6 (1/2-inch-thick) pieces of Italian

bread (about 1 oz each) -- lightly toasted or grilled

on one side

1 large garlic clove -- halved

 

This tangy topping also makes an excellent raw tomato sauce for hot pasta.

Well-drained, finelly chopped marinated sun-dried tomatoes can be substituted

for about one-quarter of the artichokes, if desired.

 

Place the tomato, olives, artichokes, basil, parsley, oil, vinegar. salt, and

pepper, in a medium mixing bowl; toss well to combine. Set aside for a few

minutes to allow the flavors to blend.

 

Rub the toasted sides of the bread with the flat sides of the garlic halves.

Top each slice evenly with the tomato mixture, using about 2 tablespoons per

piece. Serve at room temperature.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 21 Calories; 2g Fat (95.8% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0