Artichoke & Olive Crostinis
Recipe courtesy of Sue Schwalbach
Crostinis (can be made the day before and stored in covered basket overnight)
1 14 oz. can artichoke hearts
1/4 cup Kalamata olives
3 Tbsp Olive Oil
1 Tbsp flat leaf parsley, chopped
Season with salt & pepper
1 baguette French bread
Parmesan cheese to taste
- Brush both sides of ¼” baguette slices generously with olive oil.
- Broil, watching carefully, till toasted. Flip to other side and toast again.
- Toss rinsed and chopped artichoke hearts with chopped Kalamata olives and olive oil, with parsley. Season with salt and pepper.
- Dividing mixture evenly, top each crostini with the artichoke mixture. Sprinkle with grated or shaved parmesan.