Artichoke and Tomato Crostini
- 2 large Roma tomatoes, seeded and diced
- 1 jar (12 ounces) artichoke hearts, drained and chopped
- 2 tablespoons garlic, finely chopped
- ¼ cup red onion, minced
- 2 tablespoons fresh basil, chopped
- 2 teaspoons fresh mint, finely chopped
- ¼ teaspoon coarse salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons white wine
- 2 tablespoons extra-virgin olive oil
- 1 large loaf French baguette, cut into ½-inch thick slices
- 2 to 3 tablespoons unsalted butter, melted
- ½ cup parmesan cheese, finely grated
- 1 teaspoon Italian dried herb mixture
- salt and ground black pepper, to taste
- Combine together tomatoes, artichokes, garlic, onion, basil, mint, salt and pepper in a medium-sized non-reactive bowl. Toss lightly to mix.
- Whisk together vinegar, wine and olive oil. Drizzle over tomato-artichoke mixture. Toss until well-blended. Refrigerate for 2 to 4 hours to fuse flavors.
- When topping is ready, preheat oven to 375°F.
- Arrange baguette slices on a cookie sheet. Brush with surfaces with melted butter.
- Mix together cheese, dried herb mixture, salt and pepper. Sprinkle over each slice and bake for 6 to 8 minutes or until crispy and golden.
- Top each bread slice with tomato-artichoke mixture and serve immediately.
- You may also use toast points or ciabatta squares as base in place of baguette.
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