A delightful appetizer featuring a creamy artichoke topping on crispy baguette slices.
Preheat your oven's broiler to high.
Ensure the oven rack is positioned about 6 inches from the broiler for even toasting.
Slice the baguette into thin rounds and arrange them on a baking sheet.
Use a serrated knife for clean cuts and uniform slices.
Toast the baguette slices under the broiler until lightly golden, then set aside.
Keep an eye on the bread as it toasts quickly under the broiler.
In a mixing bowl, combine the chopped artichoke hearts, diced tomato, grated Parmesan cheese, chopped red onion, minced garlic, and mayonnaise.
Mix gently to maintain some texture in the topping.
Spread the artichoke mixture evenly over each toasted baguette slice.
Cover the edges of the bread to prevent burning during broiling.
Return the topped baguette slices to the baking sheet and broil until the topping is bubbly and slightly browned.
Rotate the baking sheet halfway through for even browning.
Serve the crostini warm and enjoy!
Garnish with a sprinkle of fresh herbs for added color and flavor.
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