Mediterranean Bruschetta Topping

From Co-op Member Elizabeth Dickey

Thank you, Elizabeth!

Ingredient amounts should be viewed as guidelines that may be varied according to taste.  Chopped Italian parsley and /or hot pepper flakes may be added.

14.5 oz jar  Artichoke Hearts in water, drained

½ cup  Brine cured olives, pitted – I used Kalamata

1 clove  Garlic, minced

1/3 cup  Fresh basil leaves, torn

1/3 cup  Extra Virgin Olive Oil

¼ cup   Balsamic Vinegar

2 - 14.5 cans Diced Tomatoes, drained  (I used 1 can Muir Glen Organic Diced Tomatoes with Basil and Garlic, plus 1 can Muir Glen Organic Fire-Roasted Diced Tomatoes)

¼ cup  Capers, drained


Combine first six ingredients (Artichokes through Balsamic Vinegar) in a food processor.  Pulse until it becomes a coarse puree.

Transfer ingredients into a non-metallic bowl.  Stir in diced tomatoes and capers.

Ready to eat right away, or may be allowed to sit to allow the flavors to meld.