Greek Bruschetta

Yummy!!  I served this dish along with Hummus and Dill Mezze Plate, Fruit Salsa, and Greek Quinoa and Avocado Salad for some company.  It was delicious and pretty, too!

Ingredients:

3 roma tomatoes, finely chopped

1 cup artichoke hearts;  rinsed, drained, and chopped

1/2 cup shredded part-skim mozzarella cheese

1/2 cup crumbled feta cheese, reduced fat

3 Tbsp thinly sliced fresh basil leaves

1 Tbsp olive oil

2 cloves garlic, minced

10-12 slices french bread baguette, whole grain (1/4 inch thick)

Directions:

In a small bowl, combine the first seven ingredients.  

Place bread slices on a baking sheet.  Broil for 1-2 minutes.  Top each slice of bread with a heaping spoonfull of the tomato mixture.  

You can serve immediately or I actually placed the bread and tomato mixture back in the oven and broiled it for an additional 1 minute to melt the cheese a bit.  I also sprinkled a little bit of italian seasoning on top and reserved some of the basil to top each bread slice just before serving.  I actually prepared this recipe without the artichokes because I didn't have any on hand.  It was delicious without them, but I do think that they would make a tasty addition.

I believe that this recipe would also be good dairy-free.  Simply omit the cheese or replace with a bit of Daiya dairy-free shredded mozzarella.

Recipe adapted from: http://www.tasteofhome.com/Recipes/Greek-Bruschetta