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


  1. Brush both sides of ¼” baguette slices generously with olive oil.
  2. Broil, watching carefully, till toasted. Flip to other side and toast again. 
  3. Toss rinsed and chopped artichoke hearts with chopped Kalamata olives and olive oil, with parsley. Season with salt and pepper. 
  4. Dividing mixture evenly, top each crostini with the artichoke mixture. Sprinkle with grated or shaved parmesan.