Preheat oven to 375°F (190°C). Arrange the 9 crostini/toasts in a single layer on a baking sheet.

In a medium bowl, combine the drained, chopped DeLallo Marinated Artichoke Hearts (12 oz/340 g) with 1/4 cup (56 g) mayonnaise, 1/4 cup (25 g) finely grated Parmesan, 1/4 cup (25 g) finely grated Pecorino, 1/3 cup (38 g) grated mozzarella, 3 tablespoons minced shallot, 1 tablespoon chopped fresh parsley, and 2 teaspoons fresh lemon juice. Add 1/8 teaspoon kosher salt and freshly ground black pepper to taste. Stir until evenly combined.

Using a tablespoon, dollop a heaping tablespoon of the artichoke-cheese mixture onto each of the 9 toasts, spreading it into an even layer (leave a small border if you like). Place a DeLallo Sweet & Tangy Pepper Drop on top of each crostini as desired.

Bake on the middle oven rack for 5 to 7 minutes, until the filling is warmed through and starting to bubble. If you prefer more browning, switch the oven to broil and broil about 1 minute—watch closely to avoid burning.

Remove the crostini from the oven and let cool slightly (about 1–2 minutes) before serving warm.

To assemble ahead: place assembled crostini on a baking sheet, cover, and refrigerate up to 4 hours. Bake just prior to serving.