Tomato-Artichoke Bruschetta With Feta

Ingredients

1 can (14.5 ounces) Muir Glen Organic fire roasted diced tomatoes, drained
1/2 cup drained coarsely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
1 1/2 teaspoons chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
24 slices (1/2 inch thick) baguette (about 8 ounces), toasted (bake slices 4 to 5 minutes at 425 degrees)
1/2 cup crumbled or chopped feta cheese (2 ounces)

Preparation

In medium bowl, mix first six ingredients together.

Spread mixture on baguette slices, and top with feta.

it's really easy