- 12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
- 3 1/2 tablespoons extra-virgin olive oil
- 2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry
- 2 tablespoons heavy cream
- 6 tablespoons chopped pitted green olives (1/2 cup)
- 3 tablespoons finely chopped red onion
- Preheat broiler.
- Arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil (total). Broil 4 to 6 inches from heat until golden on top, about 30 seconds. Turn toasts over and broil until golden, about 30 seconds more. Transfer toasts to a rack to cool.
- Pulse artichokes with cream in a food processor until finely chopped. Transfer mixture to a bowl and stir in salt and pepper to taste.
- Stir together olives, onion, and 1/2 tablespoon oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tablespoons oil just before serving.