Fresh, aromatic flavors fill this all-natural spread. Whole chunks of artichoke hearts, fresh garlic, fresh herbs, and a light pinot grigio wine all combine to create a delicious, savory artichoke garlic bruschetta topping with amazing versatility.
Diced tomatoes, artichoke hearts (artichoke hearts, water, salt, citric acid), capers, sautéed onions, pinot grigio wine, fresh garlic, fresh parsley, fresh basil, expeller-pressed canola oil, sea salt, coarse black pepper.
- Toast bread with a bit of olive oil, top with bruschetta and shredded cheese (such as Parmesan or mozzarella).
- Broil 2-3 minutes, or until cheese is melted. Serve hot.
- Broil mushroom caps until softened, fill with vino de milo bruschetta and serve warm.