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Prep 20min
Total20min
Servings24
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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)
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Steps
1
In medium bowl, mix tomatoes, artichokes, thyme, oil, vinegar and pepper.
2
Spoon tomato mixture onto toasted baguette slices. Top with feta cheese. Serve immediately.
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To toast baguette slices: Heat oven to 425°F. On ungreased cookie sheet, place bread slices. Bake 4 to 5 minutes or until very light golden brown.
Keep a pair of scissors in your kitchen for a quick snip of herbs. You can snip the thyme leaves quickly in a small bowl or measuring cup instead of chopping them with a knife.
For a flavor twist, substitute 1 tablespoon chopped fresh basil leaves for the thyme leaves.
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