For the last two Christmases, my family has gotten this jar of artichoke, tomato bruschetta.
It is amazing.
Since it is on the more expensive side, I decided to try and make my own homemade version.
The result? Pretty close! It isn’t exactly the same, but it think I could have gotten even closer if I had some fresh parsley on hand.
By using half sundried tomatoes and half fresh tomatoes, it is slightly healthier AND cheaper. I consider that a double win. I also love the juiciness of the fresh tomato as you bite into them. Tastier too? Triple win!
I had this bruschetta over chicken to make it more of a meal, instead of eating it with crackers. Both are delicious. If you decide to eat it with chicken, I simply flavored mine with salt, pepper, olive oil, and basil.
1 14oz can artichoke hearts, drained and rinsed
3 Tbsp sundried tomatoes packed on olive oil
1/3 c cherry tomatoes, diced
2 tsp white vinegar
1 tsp lemon juice
1/2 tsp garlic powder
Roughly chop the drained artichoke hearts and place in a medium sized bowl. Chop the sundried tomatoes and add to the bowl with a small drizzle of the olive oil. Add the diced cherry tomato, vinegar, lemon juice, and garlic. Toss and serve. Enjoy!