Artichoke Bruschetta Recipe

• 16 1/3-inch-thick French baguette rounds
• 1 6-ounce jar marinated artichoke hearts, drained, patted dry and chopped.
• 1/3 cup finely chopped red onion
• about 1/4 cup of mayonnaise
• 1/2 cup grated Romano cheese

1. Preheat broiler
2. Mix the artichokes, red onion and Romano cheese in a bowl.
3. Mix in enough mayo to form a thick spread.
4. Top bread rounds with spread and arrange bruschetta on baking sheet.
5. Broil until spread is heated through and begins to brown; about 3 min.

rounds, hearts, red onion, mayonnaise, romano cheese

Taken from cookeatshare.com/recipes/artichoke-bruschetta-86 (may not work)