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Artichoke Heart and Chopped Olive Crostini Recipe

Recipe by: Charles

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook10 m
  • Ready In30 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Arrange bread slices in a single layer on a baking sheet and brush tops with 3 tablespoons extra-virgin olive oil.
  • 3Bake in preheated oven until crisp, 8 to 10 minutes.
  • 4Combine artichoke hearts, olives, tomato, onion, 1 tablespoon extra-virgin olive oil, and 1/4 cup Parmesan cheese together in a bowl.
  • 5Spoon artichoke mixture onto the toasted bread slices. Sprinkle with remaining 1/4 cup Parmesan cheese.
  • 6Return bread slices to the oven; bake until artichoke mixture is heated through and Parmesan cheese is melted, 3 to 5 minutes.
Footnotes
  • Cook's note:
  • Thinly sliced sourdough baguette also works fine. Serve warm or at room temperature.
Ingredients
  • 15 servings
  • 105 cals
  • 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
  • 1/2 Roma tomato, seeded and diced
  • 2 tablespoons minced onion
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese, divided
Nutrition

Amount per serving ( 5 total)

  • Calories:
    105
    5%
  • Fat:
    5.8
    9%
  • Carbs:
    10.5
    3%
  • Protein:
    3.3
    7%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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