No-Bake Bruschetta Dip Appetizer

This is my lazy version of bruschetta: all the flavor but less work. Fresh roma tomatoes are best but I often use canned diced (fire roasted) ones in the winter months. I like to make this in advance so that the flavors blend. Best if served at room temperature.

• Ready In: 20 mins
• Serves: 10
• Yields: 5 cups

Ingredients

• 15  roma tomatoes, diced or 45  ounces  canned diced tomatoes, drained well
• 1⁄3 cup green olives, chopped
• 1⁄4 cup capers, drained well and chopped
• 1⁄3-1⁄2 cup artichoke heart, drained well and chopped
• 5  garlic cloves, minced
• 7 -8  tablespoons olive oil
• 6  teaspoons  balsamic vinegar
• 5  tablespoons fresh basil, chopped
• 1 1⁄4 teaspoons kosher salt
• 3⁄4-1  teaspoon fresh cracked pepper
• 1⁄4-1⁄3 cup  grated parmesan cheese

Directions

1. In a large bowl combine garlic, vinegar, salt, pepper and basil. Mix well.
2. Add the olive oil and mix well again.
3. Add the tomatoes and blend all ingredients
4. Add the parmesan cheese. Taste for salt, make flavor adjustments.
5. Spoon onto Melba Toast and enjoy.