Bruschetta with Tomatoes or Artichoke Hearts

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Bruschetta is simply toasted or grilled bread, rubbed with garlic and sprinkled with olive oil, then topped with a variety of toppings. The best bread to use is a crusty Italian loaf. A French stick sliced on the diagonal is a good alternative.

SERVINGS 4

PREPARING THE BRUSCHETTA
 8 thick slices of crusty bread
 2-3 cloves garlic, peeled and halved
TOMATO TOPPING
 3-4 medium, vine-ripened tomatoes, chopped
 Salt and freshly ground black pepper
 Fresh basil leaves, torn into pieces
ARTICHOKE TOPPING
 1 cup of canned artichoke hearts, drained and roughly chopped
 Salt and freshly ground black pepper
 Fresh basil leaves, torn into pieces

RECIPE INSTRUCTIONS

PREPARING THE BRUSCHETTA
1

Toast or grill the bread until browned on both sides. Rub one side of each piece with the cut garlic. Arrange on a platter and sprinkle with the Lupi Mild Olive Oil. Spoon on your chosen topping and serve immediately.

TOMATO TOPPING
2

Place the chopped tomatoes with their juice in a small bowl. Season with salt and pepper, and stir in the basil. Drizzle in a little Lupi Balsamic Vinegar if desired. Allow to stand for 10 minutes before use.

ARTICHOKE TOPPING
3

Place the chopped and drained artichokes in a small bowl. Season with salt and pepper, and stir in the basil. Allow to stand for 10 minutes before use.

Ingredients

PREPARING THE BRUSCHETTA
 8 thick slices of crusty bread
 2-3 cloves garlic, peeled and halved
TOMATO TOPPING
 3-4 medium, vine-ripened tomatoes, chopped
 Salt and freshly ground black pepper
 Fresh basil leaves, torn into pieces
ARTICHOKE TOPPING
 1 cup of canned artichoke hearts, drained and roughly chopped
 Salt and freshly ground black pepper
 Fresh basil leaves, torn into pieces

Directions

PREPARING THE BRUSCHETTA
1

Toast or grill the bread until browned on both sides. Rub one side of each piece with the cut garlic. Arrange on a platter and sprinkle with the Lupi Mild Olive Oil. Spoon on your chosen topping and serve immediately.

TOMATO TOPPING
2

Place the chopped tomatoes with their juice in a small bowl. Season with salt and pepper, and stir in the basil. Drizzle in a little Lupi Balsamic Vinegar if desired. Allow to stand for 10 minutes before use.

ARTICHOKE TOPPING
3

Place the chopped and drained artichokes in a small bowl. Season with salt and pepper, and stir in the basil. Allow to stand for 10 minutes before use.

Bruschetta with Tomatoes or Artichoke Hearts