Artichoke Heart and Chopped Olive Crostini recipe
All Recipes Appetizers and Snacks Vegetable 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 ½ Roma tomato, seeded and diced 2 tablespoons minced onion 1 tablespoon extra-virgin olive oil ½ cup grated Parmesan cheese, divided
Nutrition Info
- 104.7 caloriescarbohydrate: 10.5 gcholesterol: 2.3 mgfat: 5.8 gfiber: 1 gprotein: 3.3 gsaturatedFat: 1.1 gservingSize: -sodium: 224.7 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Artichoke Heart and Chopped Olive Crostini
Directions
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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.