BRUSCHETTA

on



Contributed by Lynne Snyder
  • Roma tomatoes, chopped, six to eight
  • Marinated artichoke hearts, chopped, a cup or so
  • Olives, sliced, one can
  • Garlic, minced, 4 cloves
  • Fresh basil or dried, to taste
  • Salt
  • Pepper
  • Olive oil
Mix all topping ingredients together. Serve over sliced, lightly toasted French bread.



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