This quick and easy relish makes the perfect topping on baked potatoes, over grains, and as a condiment to accompany meals. With a few convenience foods in the pantry, the relish can be assembled in minutes. The recipe is so versatile I've woven it into the major flavors of open-face breakfast or brunch sandwich melts.

Yield: 2 3/4 cups (660 ml)

1 (14-ounce/396g) can water-packed artichoke hearts, drained and cut in half

1 1/4 cups (300 ml) diced fresh tomatoes
10 pitted Kalamata olives, chopped
6 pitted Spanish olives, chopped
2 tablespoons nutritional yeast flakes
1 clove garlic, minced
1/2 teaspoon salt
Pinch cayenne

Ground pepper to taste

2 to 3 tablespoons finely minced parsley

Combine all the ingredients, except the parsley, in a medium bowl and mix well. Adjust seasonings, if needed, and add pepper to taste. Transfer the mixture to an attractive serving bowl and garnish with a sprinkle of parsley.

Open Face Brunch Sandwiches

Preheat to oven to 400 degrees F. (Gas Mark 6) Spread a generous layer of hummus over whole grain slices of bread. Arrange them on a large rimmed baking sheet. Top with sliced tomatoes and spoon some of the Mediterranean Relish over the tomatoes. Sprinkle with dairy-free shredded cheddar cheese and put into the oven for 10 to 12 minutes, or until the cheese has melted.