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Artichoke and Olive Crostini
- 24 thin slices baguette (from 1 small loaf)
- 5 tablespoons olive oil
- 1 14-ounce can artichoke hearts (rinsed and chopped)
- 12 cup pitted kalamata olives, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 ounces kosher salt and black pepper
Directions:View on Real Simple
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