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!
