Bruschetta with Artichokes (Bruschetta ai carciofi)

INGREDIENTS:
1 14-inch loaf Italian Bread
1 cup of drained, canned Artichoke hearts, chopped
1 cup of chopped fresh Tomato
1/4 cup of finely chopped Onion
3 cloves Garlic, crushed
2 tablespoons of Olive Oil
1 1/2 tablespoons of Balsamic Vinegar
1/2 teaspoon of ground Black Pepper
Fresh-grated Parmesan Cheese(optional)

Heat oven to 350 degrees.
Slice the bread crosswise into twenty-four 1/2-inch thick pieces.
Place bread slices on ungreased baking sheet; bake 10 minutes or until lightly toasted.
In medium bowl,combine artichoke hearts, tomato, onion, garlic, oil, vinegar, and pepper.
Divide artichoke mixture among toasted bread and spread to cover surface.
Drizzle any juice remaining in bowl over bruschetta and sprinkle with cheese, if desired.
Arrange bruschetta on platter and serve.