Artichoke and Olive Crostini

Ingredients

• 24 thin slices baguette (from 1 small loaf)
• 5 tablespoons olive oil
• 1 14-ounce can artichoke hearts (rinsed and chopped)
• 1⁄2 cup pitted kalamata olives, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• kosher salt and black pepper
• 2 ounces Parmesan, shaved

Directions

1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side.
2. In a small bowl, toss together the artichoke hearts, olives, and parsley with the remaining 3 tablespoons of olive oil; season with ¼ teaspoon each salt and pepper. Kate Merker,  November 2010