In a small bowl, combine the chopped Marinated Artichoke Hearts and their accompanying tomato slices with the softened cream cheese, chopped red onion, and red pepper flakes.
Transfer the mixture to a food processor or blender. Pulse a few times until the spread is mostly smooth but still retains some chunky texture for interest.
Generously spread approximately 2 heaping tablespoons of the artichoke mixture onto each slice of rye bread, covering it from edge to edge.
Place the slices on a baking sheet and broil for 3–5 minutes.
Keep a close eye on them, as broilers work quickly! You're looking for the spread to be heated through and lightly golden on top.
Serve immediately while warm. Store any leftover spread in an airtight container in the refrigerator for up to 3 days.
Don't over-blend the spread! A little bit of texture from the artichoke and onion makes the final toast much more interesting.
