artichoke heart and chopped olive crostini

Ingredients

• Servings: 15
• 15 small (2x2-inch) sourdough bread slices
• 3 tablespoons extra-virgin olive oil
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
• 1 (2.5 ounce) can sliced black olives, drained and diced
• 1/2 roma tomato, seeded and diced
• 2 tablespoons minced onion
• 1 tablespoon extra-virgin olive oil
• 1/2 cup grated parmesan cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• arrange bread slices in a single layer on a baking sheet and brush tops with 3 tablespoons extra-virgin olive oil.
• bake in preheated oven until crisp, 8 to 10 minutes.
• combine artichoke hearts, olives, tomato, onion, 1 tablespoon extra-virgin olive oil, and 1/4 cup parmesan cheese together in a bowl.
• spoon artichoke mixture the toasted bread slices. sprinkle with remaining 1/4 cup parmesan cheese.
• return bread slices to the oven; bake until artichoke mixture is heated through and parmesan cheese is melted, 3 to 5 minutes.