Artichoke and Olive Toasts

12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
4 tablespoons olive oil
2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry
3 tablespoons heavy cream
6 tablespoons chopped pitted green olives (1/2 cup)
4 tablespoons finely chopped red onion

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.

Artichoke and Olive Toasts

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