Tomato-Artichoke Bruschetta

The tomato-artichoke mixture also makes a delicious pasta sauce.

Serves: 4

Prep Time: 7 minutes

Cook Time: 2 minutes

Nutrition Score per serving:

(1 slice): 340 calories, 23 g fat (58% of calories), 3 g saturated fat, 28 g carbs, 9 g protein, 4 g fiber, 91 mg calcium, 2 mg iron, 336 mg sodium

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Ingredients

2 ripe plum tomatoes
1 clove garlic
1 cup frozen artichoke hearts, thawed and drained
½ cup chopped fresh parsley
¼ cup chopped toasted walnuts
½ lemon, juiced and zested
¼ cup plus 1 teaspoon extra-virgin olive oil
¼ cup freshly grated Parmesan
Salt and freshly ground black pepper, to taste
4 thick slices ciabatta or peasant loaf

Directions

Preheat the broiler. Coarsely chop the tomatoes and garlic. Place in food processor along with the artichoke hearts, parsley, walnuts, lemon juice and zest,¼ cup of the olive oil, Parmesan, salt, and pepper. Pulse until combined but still chunky.

Place the slices of bread on a cookie sheet and broil until golden on both sides. Lightly brush the slices with the remaining 1 teaspoon of olive oil. Spread the tomato-artichoke mixture on top and serve.