Italian Stuffed Tomatoes/Ultimate Bruschetta!

Ingredients: 

6 large tomatoes

1 can white beans (I use cannelloni)

1 package spinach 

1/2 of an 8 oz jar of pesto

1 can artichoke hearts

Optional: 

shredded mozzarella cheese 

french bread

Directions: 

1. Preheat oven to 350 degrees

2. Sauté the spinach in water in a large pan, adding one handful at a time.  

2. Slice of tops of tomatoes and scoop out the insides (I save the guts for homemade tomato soup). 

3. Add rinsed beans, artichoke hearts, pesto, and sautéed spinach in a large bowl. Mix well. 

4. Scoop the bean filling into the tomatoes and place them on a tin-foiled cookie sheet. 

5. Bake for 30 minutes (If desired, add shredded cheese for the last 2 minutes and broil). 

Enjoy alone or cut in pieces to serve on toasted french bread for ultimate bruschetta. Delizioso!