Ingredients
16 oz Canned or Jarred Artichoke Hearts rough chopped
2 Roma Tomatos, diced small
Scallion- small bunch, sliced
2 Tbsp Minced Garlic
½ cup Red Onion tiny diced
1 small bunch minced Italian Parsley
¼ cup Buona Cucina Milanese Gemolata Infued Oil and extra for drizzle
1 Tbsp Buona Cucina Neapolitan Herb Dark Balsamic Vinegar and extra for drizzle
Salt and Pepper- As Needed
Shaved Parmesean Cheese- As Needed for Garnish
1 loaf Multigrain Bread
Directions
Drain, and chop artichoke hearts, place in bowl. Add diced tomato, scallion, minced garlic, red onion, parsley and mix. Add Oil and Vinegar, season with salt and cracked black pepper. Slice Multigrain Bread, Brush Olive Oil onto Bread and Grill lightly. Place the Bruschetta mixture onto the grilled toast. Top with a light drizzle of Gremolata Olive Oil and Neopolitian Herb Balsamic Vinegar. Garnish with Shaved Parmesean Cheese.
Recipe by Chef Eric Longley