If you’re a regular Eating Made Easy visitor, you know that I usually like to make my own salad dressing. There’s just something about homemade dressing that lifts a salad to the next level of deliciousness for me.
But sometimes, I find a spectacular store-bought dressing that can add unique flavor to all sorts of dishes. It’s these dressings that I like to keep on hand for quick recipe creation.
Most recently, I made this quick bruschetta using Annie’s smoky tomato dressing. The bruschetta topping can also be used as a salad topper or stuffed into a sandwich or wrap. It’s not only tasty but versatile!
- 1 14-oz can artichoke hearts, drained and cut into quarters
- 1 14-oz can white beans, rinsed and drained
- ¼ cup sundried tomatoes (jarred in oil), roughly chopped
- 1 green onion, thinly sliced
- Large handful of fresh basil leaves, Italian parsley, or a mixture of both, roughly chopped
- ⅓ cup Annie's Smoky Tomato dressing
- Juice of ½ a lemon
- 1 Baguette, sliced and then toasted
- Parmesan cheese (optional)
- Combine beans, artichoke hearts, sundried tomatoes, green onions, and basil in a large bowl. Add the Annie’s dressing and lemon juice and gently toss to combine.
- Allow mixture to marinate for at least 15 minutes, then taste for seasonings and add more lemon juice or a little olive oil if desired.
- Top baguette slices with a heaping spoonful of the bean mixture. Top with a shaving Parmesan cheese, grated Parmesan cheese, or a few more pieces of chopped fresh herbs.
Disclosure: I was compensated by Annie’s for my time to create and photograph this recipe. I shared it here only because I wanted to 🙂