Preheat the oven to 425°F and grease a large baking sheet with cooking spray.
In a large bowl, toss the Brussels sprouts and artichoke hearts with the olive oil and garlic and season with salt and pepper.
Spread the mixture out on the prepared baking sheet in a single layer. Roast for 15-17 minutes until crispy.
Meanwhile, spread the pesto among the toast slices and top with the roasted Brussels sprouts and artichoke hearts.
Sprinkle the asiago cheese on top and place under the broiler until cheese is melted
*see asiago pesto bread recipe