Artichoke and Olive Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 15 min Start to finish: 15 min Ingredients:
12 (1/2-inch-thick) slices from a long italian loaf (3 inches wide) |
3 1/2 tablespoons extra-virgin olive oil |
2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry |
2 tablespoons heavy cream |
6 tablespoons chopped pitted green olives (1/2 cup) |
3 tablespoons finely chopped red onion |
Directions:
1. Preheat broiler.
2. Arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil (total). Broil 4 to 6 inches from heat until golden on top, about 30 seconds. Turn toasts over and broil until golden, about 30 seconds more. Transfer toasts to a rack to cool.
3. Pulse artichokes with cream in a food processor until finely chopped. Transfer mixture to a bowl and stir in salt and pepper to taste.
4. Stir together olives, onion, and 1/2 tablespoon oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tablespoons oil just before serving.
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