Artichoke and Tomato Bruschetta

 

Loaded with flavor, artichoke and tomato bruschetta is a great start to a dinner with family and friends.

• 1 loaf of Italian bread 
• 1 stick of butter, room temperature 
• 2 t garlic minced 
• 1 T parsley 
• ½ mayonnaise 
• 1 tomato, diced 
• 2 T fresh basil, chopped 
• 8 ozs artichoke hearts quarters, drained 
• ¼ c fontina cheese 
• ¼ c parmesan cheese 
• ¼ c mozzarella 
• 2 shallots, chopped

Preheat oven to 425 degrees.

Slice Italian bread in half lengthwise.

Place the butter, garlic and parsley in a bowl.  Mix thoroughly and spread on the cut sides of the Italian bread.

Place the mayonnaise, tomato, basil, artichokes, fontina, parmesan, mozzarella and shallots in a medium bowl and mix together.   Spread over the garlic spread and bake for five minutes or until golden brown. Serve warm.