Grilled Artichoke Bruschetta

A rich artichoke and olive mixture tops grilled bread slices in an appetizer you can have ready in 20 minutes. ...MORE + LESS -

8 slices Italian or French bread

1 tbsp (15 mL) 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 (75 mL) chopped pitted kalamata olives

1/2 cup (125 mL) chives-and-onion cream cheese

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1

Heat gas or charcoal grill. Brush 1 side of bread slices with oil. On ungreased baking sheet, place bread, oil sides down. In medium bowl, mix remaining ingredients. Spread artichoke mixture over bread slices.
2

Place slices, oil sides down, on grill (remove from baking 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.

Tip: If you can't find pitted olives, lay the flat side of a chef's knife over each olive on work surface; press firmly on knife with the heel of your hand to loosen the pit.
Make Ahead: Assemble the bruschetta several hours ahead of time. Cover and refrigerate them until you are ready to grill.