- Prep Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
Preheat oven to 350.
Cut baguette in half lengthwise and place cut-side up onto a baking sheet.
Drain and rinse artichoke hearts. In a food processor, add artichoke hearts, bread crumbs, Romano cheese, mayonnaise and garlic puree. Pulse until well blended.
Spread mixture onto baguette and top with shredded mozzarella. Bake for 15-20 minutes until cheese is melted and golden. Slice and serve warm.