Artichoke Heart and Chopped Olive Crostini

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

Original recipe makes 15 servings


15 small (2×2-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
1/2 Roma tomato, seeded and diced
2 tablespoons minced onion
1 tablespoon extra-virgin olive oil
1/2 cup grated Parmesan cheese, divided

  • PREP

    20 mins

  • COOK

    10 mins


    30 mins


  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.


Calories: 105 kcal
Carbohydrates: 10.5 g
Cholesterol: 2 mg
Fat: 5.8 g
Fiber: 1 g
Protein: 3.3 g
Sodium: 225 mg