Artichoke Heart and Chopped Olive Crostini Recipe - Allrecipes.com
Artichoke Heart and Chopped Olive Crostini Recipe
  • READY IN 30 mins

Artichoke Heart and Chopped Olive Crostini

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • Cook's note:
  • Thinly sliced sourdough baguette also works fine. Serve warm or at room temperature.
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Reviews More Reviews

Dec 31, 2014

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 ingredients in a food processor. I forgot to take a picture and when I went back to get one, all the pieces were gone. I got great compliments from party guests. I'll definitely make this recipe again.

 

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Nutrition

  • Calories
  • 105 kcal
  • 5%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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