Shelly's Recipe

ARTICHOKE AND OLIVE CROSTINI

Category: Bruschetta, Crostini and Canapes

12 (1/2 inch) thick slices long Italian loaf, about 3 inch wide
2 1/2 tsp olive oil
2 (6 1/2 oz) jars marinated artichoke hearts, drained, rinsed and patted dry
2 tbsp heavy cream
1/2 cup chopped pitted green olives
3 tbsp finely chopped red onion

Preheat broiler. Arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tbsp oil. Broil 4-6 inch 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 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 oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tbsp oil just before serving.

NOTES: Another good way to serve this is to put the toasted bread on a serving platter, artichoke cream in 1 bowl and olive oil on the side and have guests spoon on their own spread. Serves 4