12 - 16 servings
1 loaf sliced H-E-B Italian French Bread
1 (8.1 oz.) jar Consorzio Garlic Flavored Olive Oil
1 (14.5 oz.) can H-E-B Italian Diced Tomatoes, drained
3 tbsps. Modenaceti Balsamic Vinegar
1 (12 oz.) jar Progresso Artichokes
1 (12 oz.) jar Progresso Sliced Mushrooms
Heat oven to 450 degrees. For easy cleanup, line a large baking sheet with foil and spray with nonstick cooking spray.
Brush each side of bread with garlic flavored olive oil and place bread slices on prepared baking sheet. Toast bread on each side for 5 minutes. Remove from oven and set aside.
Combine the drained diced tomatoes, balsamic vinegar, artichokes and sliced mushrooms in a food processor bowl. Process the mixture for 5 to 10 seconds so that the mixture is chunky. Top each toasted bread slice with 1 to 2 Tablespoons chopped vegetable mixture. Arrange the bruschetta on a serving platter or tray
No Nutritional Information Available
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