Tomato & Artichoke Bruschetta
"A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.—Gina Bergamino, Chanhassen, Minnesota..."
INGREDIENTS
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4 cups grape tomatoes, chopped
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1 cup shredded part-skim mozzarella cheese
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3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
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3 green onions, chopped
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3 tablespoons pine nuts, toasted
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1/4 cup olive oil
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3 tablespoons red wine vinegar
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3 garlic cloves, minced
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3/4 teaspoon pepper
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1/4 teaspoon salt
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1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices
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