Slice your french loaf at a diagonal into 1 inch tick slices. Place on a baking sheet and drizzle with olive oil. Place the slices under the broiler until slightly golden brown. Note: watch them closely because they can burn easily.
Mix artichoke hearts, parmesan cheese and mayo in a bowl. Add 1 tsp of salt and mix well. Set aside.
In a second bowl mix tomatoes, basil, 1-2 tsp of olive oil, 1 tsp salt, 1/2 tsp pepper and 1 tsp garlic salt. Mix well.
When toast is golden, remove from the oven and add the artichoke mixture to 1/3 of the pieces of bread. Place back into oven and let the mixture broil for a few minutes until cheese is melted.
Spread pesto on top of the remaining bread slices. Top 1/2 of the slices with salami pieces. Add mozzarella slice to the other half. Top the mozzarella toasts with tomato mixture.
When artichoke bruschetta is warm and bubbly, remove them from the oven. Place all of the bruschetta toasts on a serving plate and garnish with fresh oregano.
