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A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my "Wine and Tapa" parties and was always pleased by the response.


  • 8 tapa servings
  • 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
  • 1 medium tomato, seads removed and diced
  • 1/2 cup grated romano cheese or parmesan cheese
  • 1/4 cup finely chopped red onions
  • 2 cloves garlic, crushed
  • 5 tablespoons mayonnaise
  • 1 French baguette, cut into 1/3 inch thick slices


  • Preheat the broiler.
  • Place the bread slices on a baking sheet and toast lightly under the broiler.
  • In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise.
  • Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface.
  • The edges of the bread will tend to burn if not covered by the artichoke mixture.
  • Arrange slices in a single layer on the baking sheet.
  • Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

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