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Roasted Red Pepper and Artichoke Bruschetta

Makes 16 bruschetta

• 1 pound loaf French or Italian bread
• 1 jar (10 ounces) marinated artichoke hearts
• 1 roasted red pepper from a jar
• 5 to 6 ripe Roma tomatoes (for about 1 3/4 cups chopped)
• 1/4 cup chopped fresh basil leaves (optional)

Turn the oven broiler to high. Cut the bread into 16 slices (about 3/4 inch wide). Place the slices on a cookie sheet, and toast under the broiler until lightly toasted, about 2 to 3 minutes. Carefully remove the cookie sheet, and turn the bread slices over. Toast for 2 to 3 minutes on the second side. Remove from the oven and set aside.

Drain and reserve the marinade from the artichokes. Coarsely chop the artichokes and place them in a 4-cup or larger bowl. Coarsely chop the red pepper and add to the artichoke. Rinse and chop the (unpeeled) tomatoes, and add them to the artichoke mixture. If using the basil, coarsely chop and add it.

Measure out 5 teaspoons of the marinade, and drizzle over the artichoke mixture. Toss to coat. (The topping can be prepared ahead and kept covered in the refrigerator for up to 12 hours before serving. Allow to come to room temperature before placing on toasted bread and serving.)

Spoon a scant 1/4 cup of topping over each toasted slice of bread and serve.

Per bruschetta: 102 calories (15 percent from fat), less than 2 g fat (trace saturated fat), 0 mg cholesterol, 3 g protein, 18 g carbohydrates, 2 g dietary fiber, 286 mg sodium

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