Toasty baguette slices are topped with a creamy artichoke spread and then broiled until bubbly in this easy appetizer that’s fancy enough for a party…or for a more casual variation, bake it up as a hot dip instead!

1 (8-ounce) package of cream cheese, softened
1 cup mayonnaise
1 (14-ounce) can of artichoke hearts (whole, halves, or quarters), drained & chopped
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1 teaspoon garlic salt
French baguette loaf of bread, cut at an angle into 1/3-inch slices
Fresh chopped parsley or paprika, for garnish

In a large bowl, use an electric mixer to beat cream cheese until smooth. Blend in mayonnaise and chopped artichoke hearts. Mix in Parmesan, mozzarella, and garlic salt and beat at high speed until mixture is smooth. Preheat broiler to high. Dollop a generous amount of artichoke mixture on each baguette slice and spread all the way to the edges (which will prevent them from burning). Arrange bruschetta on a baking sheet. Broil for 2 to 3 minutes or until topping is bubbly and starting to turn golden brown. Garnish with chopped parsley or a light sprinkling of paprika, if desired. Serve hot. Alternatively, the artichoke mixture may be spread in a pie plate or similar baking dish and baked at 350°F for 25 to 30 minutes, until hot and bubbly (you may broil for a couple additional minutes to brown the top). Serve as a dip with baguette slices, assorted crackers, or tortilla chips.