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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Don't let all the ingredients scare you. The result is different and delicious. Ingredients:
1 loaf day-old crusty bread, cut into 1 inch cubes |
3/4 cup olive oil |
1 (6 ounce) jar marinated artichoke hearts |
1/4 cup balsamic vinegar |
1 tablespoon capers |
2 cloves garlic, crushed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 large roma tomatoes, 1/2 inch diced |
6 large mushrooms, slices |
1/2 small red onion, peeled and thinly sliced |
1/4 cup sliced green olives |
1/2 cup medium pitted black olives |
1/4 cup fresh basil, chopped |
1 stalk celery, sliced |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Place bread cubes on baking sheet and toast, stirring occasionally, until dry and crisp and lightly golden.
3. Remove from oven and cool.
4. In small bowl, stir together olive oil, artichoke hearts including liquid, balsamic vinegar, capers, garlic, salt and pepper, set aside.
5. Combine tomatoes, mushrooms, onion, black and green olives, basil and celery in large bowl.
6. Mix in cooled bread cubes, cheese and the above dressing.
7. Toss lightly and allow to marinate for 30-60 minutes at room temperature before serving.
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