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tomato-artichoke bruschetta

Prep Time: 20 Minutes
Start To Finish: 20 Minutes
24 Appetizers


• 1 can (14.5 oz) Muir Glen Organic Halley Thirty-One Fifty-Five petite diced tomatoes or Fire Roasted diced tomatoes, drained
• ½ cup drained coarsely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
• 1½ teaspoons chopped fresh thyme leaves
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• 1/8 teaspoon freshly ground black pepper
• 24 slices (½ inch thick) baguette (about 8 oz), toasted
• ½ cup crumbled feta cheese (2 oz)


1. In medium bowl, mix tomatoes, artichokes, thyme, oil, vinegar and pepper.

2. Spoon tomato mixture onto toasted baguette slices. Top with feta cheese.

Serve immediately.

1 Appetizer: Calories 45 (Calories from Fat 10); Total Fat 1.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 1g); Protein 1g
% Daily Value: Vitamin A 0%; Vitamin C 4%; Calcium 2%; Iron 4%
Exchanges: ½ Starch
Carbohydrate Choices: ½


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