Artichoke Heart and Chopped Olive Crostini

Ingredients

• 2.5 ounce olives diced black drained sliced canned
• 6.5 ounce marinated artichoke hearts drained chopped
• 1 tablespoon olive oil extra-virgin
• 2 tablespoons onion minced
• 0.5 cup parmesan cheese divided grated
• 0.5  roma tomato diced seeded
• 15 small sourdough bread ()

Equipment

• bowl
• baking sheet
• oven

Directions

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.
6. Sprinkle with remaining 1/4 cup Parmesan cheese.
7. Return bread slices to the oven; bake until artichoke mixture is heated through and Parmesan cheese is melted, 3 to 5 minutes.