Recipe #93 - Artichoke Brochette

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My first brochette!

Pretty simply. In a large bowl, combine the first seven ingredients.

Cut baguette into 30 or so slices; top with artichoke mixture. Drizzle with a little pesto to finish (optional).

Place on ungreased backing sheet. Broil 3-4 inches from the heat for 3-4 minutes or until edges are lightly browned.

Rating: 8
Time: 30 minutes
Serves: 2 1/2 dozen
Ingredients:
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1 plum tomato (like a Roma), chopped
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
2 garlic cloves, minced
1 loaf (10-1/2 French bread baguette
Pesto for drizzling (optional)