Artichoke Heart and Chopped Olive Crostini Recipe

Artichoke Heart and Chopped Olive Crostini Recipe

  • 15 small (2×2-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
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange bread slices in a single layer on a baking sheet and brush tops with 3 tablespoons extra-virgin olive oil.
  3. Bake in preheated oven until crisp, 8 to 10 minutes.
  4. Combine artichoke hearts, olives, tomato, onion, 1 tablespoon extra-virgin olive oil, and 1/4 cup Parmesan cheese together in a bowl.
  5. Spoon artichoke mixture onto the toasted bread slices. Sprinkle with remaining 1/4 cup Parmesan cheese.
  6. Return bread slices to the oven; bake until artichoke mixture is heated through and Parmesan cheese is melted, 3 to 5 minutes.
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