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ENJOY!! This is wonderful with a crostini or any bruschetta. It makes a large volume so it inspires you to get creative with the left-overs! Enjoy this colorful appetizer rich in lycopene and healthy monounsaturated fats.
- Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Source: University of Virginia Cancer Center Recipe
- Formatted by Chupa Bab in MC: 06.26.07
- Yields 6 servings
- 6 Italian plum tomatoes, finely chopped (or best tomatoes in season)
- 1 cup finely chopped mushrooms
- 2 tablespoons scallions (green onions)
- 1 can chopped black olives (drained)
- 1 jar (6 oz.) artichoke hearts, finely chopped
- 1 tablespoon chopped fresh parsley (at least !!)
- 2 teaspoons dried basil leaves
- ¼ teaspoon salt
- 1 tablespoon balsamic vinegar
- French bread (for crostini)
- Hand chop all vegetables then fold together gently but thoroughly.
- Add balsamic to taste.
- Let stand 20 minutes or refrigerate until serve.
- The longer you store this the juicier it becomes, so draining excess liquid will keep it from getting mushy if you're storing it for more than a day.
- Heat oven to 325°F.
- Cut French bread into ½" slices (day-old bread works best because it's not so soft that it squishes when cut).
- Line cookie sheet with foil and spray/brush with olive oil or PAM.
- Lay bread slices flat and lightly spray/brush with olive oil or PAM.
- Bake 6 – 10 minutes or until crispy.
- Allow to cool then serve or store in tight container.
These volumes are forgiving. I never have measured ingredients for this recipe once! Do it to taste and what looks good.
Nutritional information Edit
- Per Serving: 394 calories | 21 g fat (monounsaturated)