Artichoke and Olive Crostini

Photo: psfreeman

The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container. Recipe by Kate Merker, December 2010; from the Real Simple website:

Yield: 24 servings
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  • 24 thin slice(s) baguette (from 1 small loaf)
  • 5 tablespoon(s) olive oil
  • 1 14-ounce can(s) artichoke hearts (rinsed and chopped)
  • 1/2 cup(s) pitted kalamata olives, chopped
  • 1 tablespoon(s) chopped fresh flat-leaf parsley
  • Kosher salt and black pepper
  • 2 ounce(s) Parmesan, shaved


  1. 1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side.
  2. 2. In a small bowl, toss together the artichoke hearts, olives, and parsley with the remaining 3 tablespoons of olive oil; season with ¼ teaspoon each salt and pepper.
  3. 3. Dividing evenly, top the crostini with the artichoke mixture, then the Parmesan.

March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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