Artichoke and Olive Crostini

• 12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
• 3-1/2 tbsp (50 ml) extra-virgin olive oil
• 2 6-1/2 oz (182 grm). jars marinated artichoke hearts, drained, rinsed well, and patted dry
• 2 tbsp (30 ml) heavy cream
• 6 tbsp (90 ml) chopped pitted green olives (1/2 cup)
• 3 tbsp (45 ml) finely chopped red onion

1. Preheat broiler.
2. Arrange bread slices in 1 layer on a baking sheet and brush tops with 1-1/2 tbsp (20 ml) oil (total).
3. Broil 4 to 6 inches from heat until golden on top, about 30 seconds.
4. Turn toasts over and broil until golden, about 30 seconds more.
5. Transfer toasts to a rack to cool.
6. Pulse artichokes with cream in a food processor until finely chopped.
7. Transfer mixture to a bowl and stir in salt and pepper to taste.
8. Stir together olives, onion, and 1/2 tbsp (7 ml) oil in a small bowl.
9. Spread toasts evenly with artichoke cream and top with olive mixture.
10. Drizzle with remaining 1-1/2 tbsp (20 ml) oil just before serving.

italian, extravirgin olive oil, hearts, heavy cream, green olives, red onion

Taken from online-cookbook.com/goto/cook/rpage/00158F (may not work)