1 cup artichoke hearts, chopped
1 cup chopped, seeded, fresh tomato
1/4 cup finely chopped onion
2-3 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon ground black pepper
Fresh-grated Parmesan cheese
Preheat oven to 350 degrees. cut off ends of bread and slice the loaf diagonally into twenty-four 1/2-inch thick pieces. Place bread slices on ungreased baking sheet and bake 10 minutes or until lightly toasted.
In medium bowl, combine artichoke hearts, tomato, garlic, oil, vinegar and pepper.
Divide artichoke mixture among toasted bread. Drizzle any remaining juices over bruschetta and sprinkle with cheese (optional)