Artichoke Heart and Chopped Olive Crostini |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 15 |
|
Simple and easy, these lightly toasted bread slices are topped with the wonderful flavor of marinated artichoke hearts and chopped black olives. 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 |
1/2 roma tomato, seeded and diced |
2 tablespoons minced onion |
1 tablespoon extra-virgin olive oil |
1/2 cup grated parmesan cheese, divided |
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.
|
|