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.
Makes 4 servings or 12 hors d’oeuvres.
Bacon Rollups
1 loaf thin sandwich bread
3 5 oz jars old English cheese spread
1 pound bacon
Remove crust from bread and flatten bread slices with a rolling pin. Spread bread with cheese spread and roll up jelly roll style. Cut into thirds and put 1/3 of a strip of bacon around each roll and secure with a toothpick. Bake on rack, turning once for about 15 minutes at 400:. Serve hot!