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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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