Ingredients
24 thin slices baguette (from 1 small loaf)
5 tablespoons olive oil
1 14-ounce can artichoke hearts (rinsed and chopped)
1⁄2 cup pitted kalamata olives, chopped
1 tablespoon chopped fresh flat-leaf parsley
kosher salt and black pepper
2 ounces Parmesan, shaved
Description
Perfect For Lunch And Whatnot
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