Artichoke Heart and Chopped Olive Crostini

Artichoke Heart and Chopped Olive Crostini

1
Charles 1

"Simple and easy, these lightly toasted bread slices are topped with the wonderful flavor of marinated artichoke hearts and chopped black olives."

Ingredients

30 m servings 105 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Cook's note:
  • Thinly sliced sourdough baguette also works fine. Serve warm or at room temperature.
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I made this for a New Years Eve party. Due to the hosts not liking black olives, I left them out. I used 2 small stalks of green onion and cherry tomatoes instead of roma. I blended all ingredie...