Artichoke and Olive Crostini

artichoke-olive-crostini
Photo by Grant Cornett
Artichoke and Olive Crostini 3.5 42 5 1
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  • Makes 24
  • Hands-On Time
  • Total Time

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.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.Dividing evenly, top the crostini with the artichoke mixture, then the Parmesan.

Ingredients

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

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