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01_Artichoke_Black_Olive_001 h
01_Artichoke_Black_Olive_001 h

Artichoke and Olive Crostini


June 5, 2016

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: Serves 10


1 small baguette, cut into about 20 slices

3 tablespoons olive oil, divided

1 cup chopped artichoke hearts

1/2 cup halved Kalamata olives

1/2 cup chopped sundried tomato

1 tablespoon chopped fresh oregano

1 clove garlic, minced

5 ounces Cucina Classica Pecorino Romano cheese, shaved


1Preheat oven to 400°F. Place baguette slices on baking sheet and brush both sides of bread with 2 tablespoons olive oil. Bake 8 minutes, turning once or until golden.

2Combine artichokes, olives, tomatoes, oregano, garlic and remaining olive oil.

3Arrange bread slices on serving platter. Evenly top with artichoke mixture and Pecorino Romano.