Antipasto Bruschetta
- 1 can (14.5 oz each) Hunt's(R) Diced Tomatoes with Basil, Garlic and Oregano, drained
- 1 jar (7.5 oz each) marinated artichoke hearts, drained, chopped
- 3 1/2 ounces Genoa Italian salami, diced (3-1/2 ounces = about 3/4 cup diced)
- 3 ounces smoked provolone cheese, diced (3 ounces = about 1/2 cup diced)
- 2 tablespoons Pure Wesson(R) Canola Oil
- 2 tablespoons fresh Italian (flat-leaf) parsley, chopped
- 1/4 teaspoon ground black pepper
- 56 slices (1/2-inch thick) French baguette, toasted
- Combine drained tomatoes, artichokes, salami, cheese, oil, parsley and pepper in medium bowl; stir until blended. Refrigerate at least 1 hour for flavors to blend.
- Place 1 tablespoon tomato mixture on each bread slice. Serve immediately.
tomatoes, hearts, italian salami, provolone cheese, wessonuae, fresh italian, ground black pepper
Taken from www.epicurious.com/recipes/food/views/antipasto-bruschetta (may not work)