Artichoke Bruschetta

-Nicole Bender

1 (6.5 oz.) jar marinated artichokes, drained and chopped
1/3 c. finely chopped red onion
1 French baguette, cut into 1/3" thick slices
1/2 c. grated Romano cheese
5 Tbsp. mayo

Preheat the broiler. In a medium bowl, mix the marinated artichoke hearts, Romano cheese, red onion, and mayo. Toast baguette to very light brown. Top french baguestte slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking sheet. Broil in the preheated oven 2 minutes or until the toppings are bubbly and lightly browned.