Artichoke Bruschetta
6.5 ounces marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion
1/3 cup fresh baby spinach, finely chopped
5 tablespoons mayonnaise
1 garlic clove minced
1 loaf French bread baguette
In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
Place on ungreased baking sheets. Broil 3-4 inches from heat for 3-4 minutes or until edges are lightly brown. Yield: 2.5 dozen. From Kristi
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