Artichoke and Olive Crostini

  • 3 1/2 Tablespoons  extra-virgin olive oil
  • (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry
  • 2 Tablespoons  heavy cream
  • 6 Tablespoons  chopped pitted green olives (1/2 cup)
  • 3 Tablespoons  finely chopped red onion

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Active time: 15 min Start to finish: 15 min

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