1 baguette loaf 2 ounces extra-virgin olive oil, divided Sea salt and freshly ground pepper to taste 4 fresh Roma tomatoes 1 teaspoon chopped garlic 5 quartered artichoke hearts, diced 4 black olives, sliced 4 ounces Gorgonzola cheese 1 ounce balsamic vinegar
Slice baguette into 1/4 -inch wide pieces. Rub with 1 ounce olive oil and season with salt and pepper. Preheat oven to 325 degrees.
Bake in oven 10 to 12 minutes until crisp.
Chop remaining ingredients and combine in bowl.
Add 1 ounce olive oil, 1 ounce balsamic vinegar and season. Let set three to four minutes. Place mix on top of crisp baguette slices. Serves 3 to 4.
Note: To hold this for two to three days, mix all ingredients then add olive oil and vinegar before serving on baguette.
Per serving: 501 calories; 26 g fat (8 g saturated fat; 47 percent calories from fat); 53 g carbohydrates; 21 mg cholesterol; 1,112 mg sodium; 15 g protein; 3.5 g fiber.
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