Recipe: Bruchetta (with artichoke hearts, olives, and feta)

Bruchetta

1 loaf Italian bread, sliced lengthwise
4 Roma or plum tomatoes, chopped
1/4 cup extra virgin olive oil
1/4 cup fresh parsley, chopped
1 Tbsp. fresh basil, chopped
2 garlic cloves, minced
Salt and pepper to taste
1 (8-oz.) jar marinated artichoke hearts, quartered
1/2 cup black olives, sliced
4-oz. Feta cheese, crumbled

Place bread under broiler and toast until brown. Remove from oven.

Combine tomatoes, olive oil, parsley, basil, garlic and salt and pepper and mix well. Spread mixture over bread. Top with artichoke hearts, black olives and Feta cheese.

Return to the oven for several more minutes and be careful not to burn. Remove from oven and allow to cool for several minutes before slicing and serving.