• 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.