Total Time
Prep 20 mins
Cook 2 mins

The mozzarella cheese is only optional, I like to sprinkle a small amount on the top after broiling, adjust the garlic amount to suit taste, use *only* Roma (plum) tomatoes for this or the mixture will be too watery.

Ingredients Nutrition


  1. Set oven to broiler heat.
  2. In a bowl mix together chopped tomatoes with garlic, chopped artichokes, Parmesan cheese, chopped onion and mayonnaise; mix well to combine.
  3. Season with salt and black pepper to taste (adjust the amount of mayonnaise if desired).
  4. Top each slice of bread with equal amounts of the tomato mixture (make certain to cover the bread slice completely with the mixture or the bread will burn).
  5. Place the slices onto a large baking sheet.
  6. broil for about 2 minutes or until bubbly and lightly browned.
  7. Sprinkle lightly with finely shredded mozzarealla cheese if desired.
Most Helpful

4 5

I enjoyed this for a late supper last night! I halved the recipe. Thanks Kitz! Made for your cookathon. Get well!

5 5

This was quite good! I wasn't sure I'd like the mayo at all (didn't really fit my idea of a bruschetta) but it was really very good! I only added 1 tablespoon low-fat mayo, and couldn't find marinated artichoke hearts at the store so I used a can of plain artichokes that I sprinkled with marjoram, thyme and fresh basil. In the end I did sprinkle on a little balsamic vinegar when I served this though, as I couldn't imagine eating bruschetta without vinegar:) Otherwise I added 3 roma tomatoes and spread this on two large rolls, sort of open-faced-sandwich style. It turned out great! BF and I ate it for supper. This was so easy and good I'll make this again (but probably without the mayo and with vinegar):D Thanks Kitten!

5 5

This was fantastic!! I also couldn't find unmarinated artichokes, so I added 1/4 tsp each...thyme, marjoram and basil.