RCI-SC.005.0104.001
Mediterranean Salsa
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.
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- Italian plum tomatoes6 unitfinely chopped (or best tomatoes in season)
- 1 cup
- 2 tablespoons
- 1 can
- (6 oz.) artichoke hearts1 jarfinely chopped
- 1 tablespoon
- 2 teaspoons
- ¼ teaspoon
- 1 tablespoon
- 1 unit
Method
1
Prepare all vegetables by finely chopping the Italian plum tomatoes, mushrooms, artichoke hearts, and scallions; set aside in separate bowls.
2
Drain the canned black olives thoroughly and chop them finely.
3
Combine the chopped tomatoes, mushrooms, artichoke hearts, scallions, and black olives in a large mixing bowl.
4
Add the fresh parsley, dried basil leaves, and salt to the vegetable mixture.
5
Drizzle the balsamic vinegar over the salsa and fold gently with a wooden spoon until all ingredients are evenly distributed.
6
Let the salsa rest at room temperature for 10-15 minutes to allow flavors to meld.
10 minutes
7
Slice the French bread diagonally into ½-inch thick pieces.
8
Arrange bread slices on a baking sheet and toast in a 375°F (190°C) oven for 3-5 minutes per side until golden and crisp.
5 minutes
9
Transfer the toasted crostini to a serving platter and top each slice with a generous spoonful of the Mediterranean salsa.