How to Make Artichoke Heart and Chopped Olive Crostini - A Step-by-Step Guide

Artichoke Heart and Chopped Olive Crostini is a delicious and flavorful appetizer that is perfect for any gathering or party. This recipe combines the briny flavors of chopped olives with the delicate and nutty taste of artichoke hearts to create a unique and delicious topping for crispy crostini. Whether you are serving these crostini as a snack before a meal or as part of a larger spread, they are sure to be a hit with your guests.

This recipe is also incredibly easy to make, making...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 15
  • Yield: 15 servings

  • 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.
  • Nutrition

    105 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 2mg
    • Sodium: 225mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 3g
    • Vitamin C: 3mg
    • Calcium: 41mg
    • Iron: 1mg
    • Potassium: 35mg