1 (13 oz.) pkg. French baguettes
1/3 c. olive oil
1 (14 oz.) can artichoke hearts, drained & finely chopped
1 (4 oz.) can sliced mushrooms, drained & finely chopped
1 (2 oz.) jar diced pimiento, drained
3/4 c. pitted ripe olives, chopped
1/4 c. chopped green pepper
1/4 c. chopped celery
3/4 c. olive oil
1/4 c. white wine vinegar
2 tbsp. water
1 clove garlic, crushed
1 tsp. dried Italian seasoning
1/4 tsp. pepper
1/8 tsp. salt
1/8 tsp. dill

Cut bread with a serrated knife into 3/8-inch thick rounds. Lightly brush tops using 1/3 cup olive oil; place on baking sheets, and bake at 400 degrees for 8 to 10 minutes or until crisp and golden brown. Set aside. (Toast rounds can be stored in an airtight container up to 2 weeks.)

Combine artichokes and next 5 ingredients. Combine 3/4 cup olive oil and remaining ingredients in a large jar; cover tightly and shake vigorously. Pour mixture over artichoke mixture; cover and chill up to 1 week. Drain before serving; serve with toast rounds. Makes about 4 dozen appetizer servings.