* 2 14 oz. cans artichoke hearts, drained and chopped
* 2 ripe medium plum tomatoes, diced
* 1/2c. chopped red onion
* 1/2c. grated Pecorino Romano cheese
* 1/4c. mayonnaise
* salt and pepper to taste
* 1 baguette, sliced and toasted
Combine all ingredients and serve over toasted bread slices.
You can also top the slices with bruschetta and broil on a baking sheet for 2-3 minutes or until browned.
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