Artichoke Bruschetta

A friend brought this to a gathering we had and it was
delicious! Kamy Cannon

2 French Bread baguettes 1 (small) jar capers 16 roma tomatoes, chopped 1 pkg artichoke hearts, thawed, chopped Extra virgin olive oil 5 cloves garlic, minced Fresh basil leaves, chopped, to taste Red Wine vinegar Parmesan cheese, grated Directions: Slice baguettes into 1/2 inch slices and toast on a greased cookie sheet that has been coated with olive oil. Mix jar of capers and all garlic, tomatoes and basil. Toss chopped artichoke hearts with oil and vinegar. Add to vegetables and mix so bruschetta becomes a salsa. Salt and pepper to taste. Serve on baguettes topped with grated Parmesan cheese