Artichoke Heart and Chopped Olive Crostini

Ingredients

• 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

Directions

Preheat oven to 350 degrees F (175 degrees C).

Arrange bread slices in a single layer on a baking sheet and brush tops with 3 tablespoons extra-virgin olive oil.

Bake in preheated oven until crisp, 8 to 10 minutes.

Combine artichoke hearts, olives, tomato, onion, 1 tablespoon extra-virgin olive oil, and 1/4 cup Parmesan cheese together in a bowl.

Spoon artichoke mixture onto the toasted bread slices. Sprinkle with remaining 1/4 cup Parmesan cheese.

Return bread slices to the oven; bake until artichoke mixture is heated through and Parmesan cheese is melted, 3 to 5 minutes.