Artichoke, Spinach, and Parmesan Bruchetta

1 baguette (skinny, long french bread)
olive oil
1 jar marinated artichoke hearts, drained and chopped
1 pkg. chopped frozen spinach, defrosted and squeezed
6 oz. shredded parm. cheese
garlic powder
1/2 cup mayonaise
diced seeded jalepeno chili optional

Slice baguette into 1 inch rounds. brush with olive oil and grill over medium until golden brown on one side. Flip and grill other side just until crispy. Mix other ingredients well in a bowl and spread about 1 tablespoon onto each bread slice (on the golden side). Grill again until until cheese melts, and is hot and bubbly.

My family has been known to make a meal of this and a salad on hot summer days. I also usually use fresh spinach from the garden, just washed, torn, and steamed in the microwave until wilted. I also usually use fresh roasted garlic puree if I have it on hand in place of the garlic powder.