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Tomato-Artichoke Bruschetta with Feta

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By Betty Crocker Kitchens
Updated Aug 3, 2011
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Fire rosted tomatoes, goat cheese and fresh thyme leaves are the signature flavors of a classic Italian appetizer.

Tomato-Artichoke Bruschetta with Feta

  • Prep Time 20 min
  • Total 20 min
  • Servings 24
  • Ingredients 8
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Ingredients

  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
  • 1/2 cup drained coarsely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/8 teaspoon freshly ground black pepper
  • 24 slices (1/2 inch thick) baguette (about 8 oz), toasted
  • 1/2 cup crumbled feta cheese (2 oz)

Instructions

  • Step 
    1
    In medium bowl, mix tomatoes, artichokes, thyme, oil, vinegar and pepper.
  • Step 
    2
    Spoon tomato mixture onto toasted baguette slices. Top with feta cheese. Serve immediately.

Nutrition

45 Calories
1 1/2g Total Fat
1g Protein
7g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
45
Calories from Fat
10
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
120mg
5%
Potassium
55mg
2%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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