Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with foil and arrange the 16 ounces French bread (1 loaf), cut into slices, in a single layer.
• Bake the bread for 8–10 minutes, until the slices are crispy and golden. Remove the baking sheet from the oven and set the toasted slices aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer or sturdy spatula), combine 16 ounces reduced-fat cream cheese (2 bricks, room temperature), 1 cup mayonnaise with olive oil, ¼ cup light sour cream, 2 minced garlic cloves, 14 ounces drained and chopped canned marinated artichoke hearts, ½ teaspoon garlic salt, 1 tablespoon dried parsley, 1 cup grated Parmesan cheese, and 1 cup shredded Parmesan cheese. Beat or stir until the mixture is smooth and well combined.
• Spoon a generous amount of the artichoke–cheese spread onto each toasted bread slice, spreading it evenly.
• Sprinkle the ½ cup shredded mozzarella cheese evenly over the topped slices.
• Switch the oven to broil. Place the prepared slices on a baking sheet on a rack about 4–6 inches (one rack position) below the broiler element and broil for 5–7 minutes, or until the cheese is bubbly and slightly browned on top. Watch closely to prevent burning.
• Remove from the oven, let the bruschetta cool for a few minutes, then serve.