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Artichoke and Olive Crostini
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Johann and SusanM


  • 12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
  • 3-1/2 tbsp (50 ml) extra-virgin olive oil
  • 2 6-1/2 oz (182 grm). jars marinated artichoke hearts, drained, rinsed well, and patted dry
  • 2 tbsp (30 ml) heavy cream
  • 6 tbsp (90 ml) chopped pitted green olives (1/2 cup)
  • 3 tbsp (45 ml) finely chopped red onion
  • Preheat broiler.
  • Arrange bread slices in 1 layer on a baking sheet and brush tops with 1-1/2 tbsp (20 ml) oil (total).
  • Broil 4 to 6 inches from heat until golden on top, about 30 seconds.
  • Turn toasts over and broil until golden, about 30 seconds more.
  • Transfer toasts to a rack to cool.
  • Pulse artichokes with cream in a food processor until finely chopped.
  • Transfer mixture to a bowl and stir in salt and pepper to taste.
  • Stir together olives, onion, and 1/2 tbsp (7 ml) oil in a small bowl.
  • Spread toasts evenly with artichoke cream and top with olive mixture.
  • Drizzle with remaining 1-1/2 tbsp (20 ml) oil just before serving.
As a shortcut (and so that the toasts wouldn't get soggy waiting for guests to arrive) I mix the ingredients and serve the toasts on the side (without the extra drizzle of oil). Also eliminate the brushing of toasts with oil.

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