Artichoke Tomato Bruschetta Recipe

Ingredients for Artichoke Tomato Bruschetta

• Roma Tomato
• 2 cloves minced garlic (or to taste)
• Marinated Artichoke Hearts
• 1/2 cup grated Parmesan cheese
• Red Onion
• 1/4 cup mayonnaise
• Salt to taste
• Fresh Ground Black Pepper
• French Baguette
• 1/4 cup finely shredded mozzarella cheese (optional)

How to Make Artichoke Tomato Bruschetta

1. Preheat your oven's broiler.
2. In a medium bowl, combine 1 (28 ounce) can of chopped tomatoes, 2 cloves minced garlic (or to taste), 1 (14 ounce) can of quartered artichoke hearts (drained), 1/2 cup grated Parmesan cheese, 1/4 cup finely chopped red onion, and 1/4 cup mayonnaise.
3. Gently mix all ingredients until well combined.
4. Season generously with salt and freshly ground black pepper to taste.
5. Slice a baguette or similar bread into 1-inch thick slices. Lightly toast the bread slices either in a toaster or under the broiler for about 1 minute per side.
6. Spread an even layer of the tomato mixture onto each toasted bread slice.
7. Arrange the bruschetta slices on a large baking sheet.
8. Broil for 2-3 minutes, or until the topping is bubbly and lightly browned.
9. If desired, sprinkle with 1/4 cup of finely shredded mozzarella cheese during the last minute of broiling.