- 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
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange bread slices in a single layer on a baking sheet and brush tops with 3 tablespoons extra-virgin olive oil.
- Bake in preheated oven until crisp, 8 to 10 minutes.
- Combine artichoke hearts, olives, tomato, onion, 1 tablespoon extra-virgin olive oil, and 1/4 cup Parmesan cheese together in a bowl.
- Spoon artichoke mixture onto the toasted bread slices. Sprinkle with remaining 1/4 cup Parmesan cheese.
- Return bread slices to the oven; bake until artichoke mixture is heated through and Parmesan cheese is melted, 3 to 5 minutes.
04/13/2018
recipepes.com
Artichoke Heart and Chopped Olive Crostini, recipe
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455 calories
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