Ingredients
12
1/2 inch slices of Italian bread
3 1/2 tbsp virgin or extra virgin olive oil
13 oz marinated artichoke hearts (drain, rinse and pat dry)
2 tbsp heavy cream
6 tbsp pitted green olives
3 tbsp finely chopped red onion
Sea salt, pepper to taste
Cookie sheet
Cooling Rack
Food processor
Directions
1.
Chop the olives
Preheat the broiler in the oven.
Put the bread slices in one layer on the cookie sheet.
Put a little oil on the top of the bread.
Broil 6 inches from the heat for 30 seconds.
Flip the bread and broil for another 30 seconds.
Put the toasted bread on a cooling rack.
Process the artichokes with cream.
Transfer to a bowl and season with salt and pepper.
Stir the olives, onion, and 1/2 tablespoon oil in a bowl.
Spread the toasted slices with the artichoke mixture.
Top with olive dressing.
Sprinkle a little olive oil and you're set.
New-York Restaurants
