Artichoke Heart and Chopped Olive Crostini

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Prep: 20 min
Cook: 10 min
Ready In: 30 min

“Simple and easy, these lightly toasted bread slices are topped with the wonderful flavor of marinated artichoke hearts and chopped black olives.” - by Charles

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

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Directions

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.