Feta, tomato & artichoke crostini

Canned tomatoes and artichokes make this appetizer as quick and easy as it is delicious. And canned vegetables, with their consistent taste and quality, are a boon when their fresh local counterparts aren't available. Note: Canned vegetables can be high in sodium, so choose no-salt-added varieties when available and/or refrain from adding salt.

Shopping list/ingredients:

[] 1 14.5-oz. can no-salt-added diced tomatoes, drained
[] 1 13.75-oz. can artichoke hearts (6-8 hearts),
   drained and coarsely chopped
[] 2 cloves garlic, minced (about 2 tsp.)
[] 1 tsp. crumbled dried oregano
[] 6 oz. feta cheese, crumbled (about 1 1/2 cups)
[] 32 slices (1/2-inch thick) baguette-style French bread,
   cut diagonally (about 1 1/2 8-oz. loaves)

Kitchen staples used:

[] Nonstick cooking spray
[] Freshly ground black pepper, to taste

1. Preheat oven to 350F.

2. Combine tomatoes, artichokes, garlic, oregano and pepper to
taste in medium bowl, mixing thoroughly.

3. Sprinkle cheese evenly in bottom of shallow 9-inch ceramic or
glass baking dish coated with cooking spray. Top with tomato
mixture, and bake 20 minutes.

4. Spritz bread slices with cooking spray, place on baking sheet
and add to oven. Bake 10 minutes, turning after 5 minutes,
or when lightly toasted. Remove both pans from oven. Top each
toast slice with 1 Tbs. tomato mixture, and serve immediately.

Serves 16

PER SERVING (2 CROSTINI). 109 CAL; 5G PROT; 2G TOTAL FAT (1G SAT. FAT);
14G GARB; 5MG CHOL; 393MG SOD; 1G FIBER; 2G SUGARS

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