Artichoke and ‘Shroom Bruschetta
Makes five servings (three pieces per serving)

1 small loaf multigrain bruschetta
4 cups chopped spinach
1½ cups diced portabella mushroom
1 cup artichoke hearts
¼ cup balsamic vinegar
¼ cup Parmesan cheese
2 tablespoons chopped fresh garlic
Olive oil
Sea Salt

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and coat with a thin layer of olive oil. Slice bread into ½ inch-thick slices and place on baking sheet. The olive oil will help to toast one side of the bread. Cook 10 minutes, until edges starting to brown.
• Coat the bottom of a large skillet with olive oil. Over medium heat, add garlic and sauté for three minutes. Add spinach, toss to coat with olive oil, then cover and turn heat to low. Once spinach is wilted, add mushrooms. Sprinkle with sea salt and return to medium heat for five minutes. Then add balsamic vinegar, stirring frequently until liquid is reduced. (Go here for simple instructions on how to roast your own artichokes.)
• Remove bread from oven and flip. Spoon artichoke mix onto olive oil-side of bread. Sprinkle with parmesan cheese. Return to oven for another five minutes, until cheese begins to melt.

Tip: Want to be really fancy ? Add fresh crab meat! You can also use this filling on top of chicken or fish dishes or tossed with pasta, so double the recipe and cut your kitchen time in half!

Per serving: 250 Calories, Fat 10.5g, Sat Fat 2g, Cholesterol 2.5mg, Sodium, 321 mg, Carbs 35g, Dietary Fiber 6g, Protein 8g

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