Mediterranean Salsa

Description
ENJOY!! This is wonderful with a crostini or any bruschetta. It makes a large volume so it inspires you to get creative with the left-overs! Enjoy this colorful appetizer rich in lycopene and healthy monounsaturated fats.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: University of Virginia Cancer Center Recipe
 * Formatted by Chupa Bab in MC: 06.26.07
 * Yields 6 servings

Ingredients

 * 6 Italian plum tomatoes, finely chopped (or best tomatoes in season)
 * 1 cup finely chopped mushrooms
 * 2 tablespoons scallions (green onions)
 * 1 can chopped black olives (drained)
 * 1 jar (6 oz.) artichoke hearts, finely chopped
 * 1 tablespoon chopped fresh parsley (at least !!)
 * 2 teaspoons dried basil leaves
 * ¼ teaspoon salt
 * 1 tablespoon balsamic vinegar
 * French bread (for crostini)

Directions

 * 1) Hand chop all vegetables then fold together gently but thoroughly.
 * 2) Add balsamic to taste.
 * 3) Let stand 20 minutes or refrigerate until serve.
 * 4) The longer you store this the juicier it becomes, so draining excess liquid will keep it from getting mushy if you're storing it for more than a day.

Crostini

 * 1) Heat oven to 325°F.
 * 2) Cut French bread into ½" slices (day-old bread works best because it's not so soft that it squishes when cut).
 * 3) Line cookie sheet with foil and spray/brush with olive oil or PAM.
 * 4) Lay bread slices flat and lightly spray/brush with olive oil or PAM.
 * 5) Bake 6 – 10 minutes or until crispy.
 * 6) Allow to cool then serve or store in tight container.

Nutritional information
Per serving:
 * Per Serving: 394 calories | 21 g fat (monounsaturated)