Artichoke and Olive Crostini |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Ingredients:
24 thin slice(s) baguette (from 1 small loaf) |
5 tablespoon(s) olive oil |
1 14-ounce can(s) artichoke hearts (rinsed and chopped) |
1/2 cup(s) pitted kalamata olives, chopped |
1 tablespoon(s) chopped fresh flat-leaf parsley |
kosher salt and black pepper |
2 ounce(s) 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 1/4 teaspoon each salt and pepper.
3. Dividing evenly, top the crostini with the artichoke mixture, then the Parmesan.
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