Artichoke Heart and Chopped Olive Crostini recipe

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Ingredients

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
½ Roma tomato, seeded and diced
2 tablespoons minced onion
1 tablespoon extra-virgin olive oil
½ cup grated Parmesan cheese, divided

Nutrition Info

104.7 calories
carbohydrate: 10.5 g
cholesterol: 2.3 mg
fat: 5.8 g
fiber: 1 g
protein: 3.3 g
saturatedFat: 1.1 g
servingSize: -
sodium: 224.7 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

15 servings

Recipe Note

Simple and easy, these lightly toasted bread slices are topped with the wonderful flavor of marinated artichoke hearts and chopped black olives.

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