Artichoke Heart and Chopped Olive Crostini

Sourdough toasts are topped with artichoke hearts, Roma tomatoes, and black olives. The crostini are sprinkled with Parmesan cheese and toasted in the oven for a warm, savory appetizer.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 105 Calories

Ingredients

• ½ cup grated Parmesan cheese, divided
• 2 tablespoons minced onion
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons extra-virgin olive oil
• 15 small (2x2-inch) sourdough bread slices
• 1 (2.5 ounce) can sliced black olives, drained and diced
• ½ Roma tomato, seeded and diced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Arrange bread slices in a single layer on a baking sheet and brush tops with 3 tablespoons extra-virgin olive oil.

Step 3

Bake in preheated oven until crisp, 8 to 10 minutes.

Step 4

Combine artichoke hearts, olives, tomato, onion, 1 tablespoon extra-virgin olive oil, and 1/4 cup Parmesan cheese together in a bowl.

Step 5

Spoon artichoke mixture onto the toasted bread slices. Sprinkle with remaining 1/4 cup Parmesan cheese.

Step 6

Return bread slices to the oven; bake until artichoke mixture is heated through and Parmesan cheese is melted, 3 to 5 minutes.