1/2 loaf day old bread, cubed
1/4 cup Tantillo California Extra Virgin Olive Oil
pinch of sea salt
1 tsp oregano
2 cups artichoke hearts
1 16 oz can chickpeas, rinsed and drained
5 fresh mint leaves
8-10 olives, pitted and chopped
2 fresh tomatoes, sliced
2 tbsp Tantillo Balsamic Vinegar
1
In a small saute pan, toss the Tantillo California Extra Virgin Olive Oil and bread with oregano, salt and pepper.
2
Cook on medium heat until bread is slightly browned.
3
Combine bread cubes, artichoke hearts, chick peas, olives, mint and tomatoes. Drizzle with Tantillo Balsamic Vinegar, toss well and serve.
4
Drizzle with additional Tantillo California Extra Virgin Olive Oil if needed. Buon Appetito!
Ingredients
1/2 loaf day old bread, cubed
1/4 cup Tantillo California Extra Virgin Olive Oil
pinch of sea salt
1 tsp oregano
2 cups artichoke hearts
1 16 oz can chickpeas, rinsed and drained
5 fresh mint leaves
8-10 olives, pitted and chopped
2 fresh tomatoes, sliced
2 tbsp Tantillo Balsamic Vinegar
