Artichoke-Tomato Bruschetta

By KennyB07

The mozzarella cheese is only optional, I like to sprinkle a small amount on the top after broiling, adjust the garlic amount to suit taste, use *only* Roma (plum) tomatoes for this or the mixture will be too watery.

Ingredients

• 1 -2 roma tomato (finely chopped)
• 2 teaspoons fresh minced garlic (or to taste)
• 1 (6 1/2 ounce) jar marinated artichoke hearts , drained and chopped
• 1/2 cup parmesan cheese
• 1/4 cup chopped red onion
• 4 -6 tablespoons mayonnaise (or to taste)
• salt (to taste)
• fresh ground black pepper (to taste)
• 1 French baguette (cut into 1/3 inch thick slices)
• 1 cup finely shredded mozzarella cheese (or to taste)

Details

Servings 6
Preparation time 20mins
Cooking time 22mins
Adapted from food.com

Preparation

Step 1

Directions:

1 Set oven to broiler heat.

2 In a bowl mix together chopped tomatoes with garlic, chopped artichokes, Parmesan cheese, chopped onion and mayonnaise; mix well to combine.

3 Season with salt and black pepper to taste (adjust the amount of mayonnaise if desired).

4 Top each slice of bread with equal amounts of the tomato mixture (make certain to cover the bread slice completely with the mixture or the bread will burn).

5 Place the slices onto a large baking sheet.

6 broil for about 2 minutes or until bubbly and lightly browned.

7 Sprinkle lightly with finely shredded mozzarealla cheese if desired.