Artichoke Bruschetta

This is the best bruschetta I've ever had. Ever! I get the recipe from a friend of mine who used to host get-together's at her house. She'd serve tons of delicious goodies, including this bruschetta. It's sooooo good!, and so easy to make. I used a long, thin french baguette, which makes perfect hors d'oeuvre, but you can use a thicker loaf if you prefer. (You could also use the mixture as a dip for chips.) Serves as hors d'oeuvres or with a meal. I served them alongside pasta for dinner. Mmmmmm.....Enjoy!

Artichoke Bruschetta (brews-ketta)

1 6-oz jar marinated artichoke hearts, drained well and chopped
1/2  c grated Romano or Parmesan cheese
1 plum tomato, seeded and chopped
1/3 c onion, diced
1/3 c fresh baby spinach, diced
5 Tbsp mayonnaise
1 clove garlic, minced
1 10 1/2-oz Italian or French bread baguette

1. In a large bowl, combine the first seven ingredients.
2. Cut baguette into 30 pieces, about 3/4" thick slices. Top with artichoke mixture and place on ungreased baking sheet.
3. Broil 3-4 minutes, or until edges of bread are lightly browned. Serve warm.