Tomato-Artichoke Garlic Bread (Bruschetta)

Ingredients: (Conversion Chart)

• 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 extra-virgin olive oil
• ¼ cup freshly grated Parmesan
• Salt
• Freshly ground black pepper
• 4 thick slices ciabatta loaf
• 1 teaspoon extra-virgin olive oil

Directions:

1. Preheat the broiler. Coarsely chop tomatoes and garlic. Place in food processor along with artichoke hearts, parsley, walnuts, lemon juice and zest, ¼ cup of olive oil, Parmesan, salt, and pepper. Pulse until combined but still chunky.
2. Place the slices of bread on a cookie sheet and broil until golden on both sides. Lightly brush slices with remaining 1 teaspoon of olive oil. Spread tomato-artichoke mixture on top and serve.

Nutrition Info: