Artichoke Bruschetta

Ingredients

• 10
  
  fresh basil leaves
  
• 1
  
  can artichoke hearts, strained
  
• 1/3
  
  cup oil packed sundried tomatoes
  
• 1/2
  
  cup red onion, finely chopped
  
• 2
  
  tablespoons mayonnaise
  
• 1/2
  
  teaspoon oregano
  
• 1
  
  teaspoon sea salt
  
• 1/2
  
  teaspoon black pepper
  
• 1/2
  
  cup Parmesan cheese (dry)
  
• 1/4
  
  cup fresh Parmesan cheese
  
• 8-10
  
  slices of bread, or rolls halved
  

Directions

1. Place basil, artichokes, and sundried tomatoes in a food processor, and mix until finely chopped.
2. Transfer to a large mixing bowl, and add the remaining ingredients, except the fresh Parmesan cheese; mix well.
3. Lightly toast bread or rolls in the toaster, or the oven until light golden.
4. Spread about one heaping tablespoon of the bruschetta over each piece of bread, place on a baking sheet, and sprinkle with fresh Parmesan cheese (1-2 tsp per piece).
5. Broil the bread for 5-6 minutes, or until the cheese is browning and bubbly.