Ingredients
8
slices (4x3x1/2 inch) Italian or French bread
1
tablespoon extra-virgin olive oil
1
jar (7.5 oz) marinated artichoke hearts, well drained, chopped
1
jar (2 oz) diced pimientos, well drained
1/3
cup chopped pitted kalamata olives
1/2
cup chives-and-onion cream cheese (from 8-oz container)
Preparation
Heat gas or charcoal grill. Brush 1 side of bread slices with oil. On ungreased cookie sheet, place bread, oil sides down. In medium bowl, mix remaining ingredients. Spread artichoke mixture over bread slices.
Place slices, oil sides down, on grill (remove from cookie sheet). Cover grill; cook over low heat 4 to 5 minutes or until bottoms are golden brown and topping is hot. Cut slices in half.
