Best Artichoke Olive Crostini Recipes

ARTICHOKE AND OLIVE CROSTINI

Steps:

• Preheat broiler.
• Arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons 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 tablespoon oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tablespoons oil just before serving.

MORTADELLA, ARTICHOKE-HEART, AND OLIVE CROSTINI

Steps:

• Preheat broiler with rack 4 inches below heating element. Sprinkle anchovies with 1/2 teaspoon salt; crush into a paste using the side of a knife.
• Transfer anchovy paste to a small saucepan; add oil and heat over medium, stirring frequently, until paste dissolves, 2 to 3 minutes.
• Brush 1/3 cup oil mixture evenly on both sides of bread slices; spread in a single layer on a baking sheet. Broil, flipping once halfway through, until bread is crisp and golden in places, 2 to3 minutes total.
• Toss artichokes with remaining oil mixture. Top each toast with a slice of mortadella, an artichoke wedge, and an olive slice. Drizzle with more oil; serve.

ARTICHOKE HEART AND CHOPPED OLIVE CROSTINI

Steps:

• 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.

ARTICHOKE-OLIVE CROSTINI

Steps:

• 1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste. 2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve. If desired, toss some of the leftover paste with pasta. Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.

ARTICHOKE OLIVE CROSTINI

Steps:

• Preheat oven at 400F In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste. Toast the bread on the oven rack for 6 minutes or until crisp and browned. Spread the olive paste thickly over the toasts and serve. DO AHEAD: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.