VeggieSensations.com

By Cindy Gliebe

1 loaf bruschetta, French or other frim bread

1 14.5 oz can diced tomatoes

1 4 oz jar capers

1 13.75 oz can artichoke bottoms

1 4.25 oz can chopped black olives

2 tsp dry oregano

2 tsp minced garlic in a jar

1/4 tsp ground black pepper

1/4 tsp salt

Drain diced tomatoes, capers and artichoke bottoms.
Finely chop artichoke bottoms.
Combine all ingredients in a storage container.
Mix well and refrigerate.
Serve on toasted bread