Artichoke and Olive Crostini

Artichoke and olive crostini
Grant Cornett
Makes 24
preparation
10
minutes
cooking
25
minutes

Ingredients

24
thin slices baguette (from 1 small loaf)
5
tablespoons
olive oil
1
14-ounce
can artichoke hearts (rinsed and chopped)
1⁄2
cup pitted kalamata olives, chopped
1
tablespoon
chopped fresh flat-leaf parsley
kosher salt and black pepper
2
ounces
Parmesan, shaved

Directions

  1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side.
  2. In a small bowl, toss together the artichoke hearts, olives, and parsley with the remaining 3 tablespoons of olive oil; season with ¼ teaspoon each salt and pepper.
  3. Dividing evenly, top the crostini with the artichoke mixture, then the Parmesan.
Kate Merker
November 2010

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.