Artichoke Kalamata Sun Dried Tomato Mini Pizzas With Garlic and Rosemary

Name: Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary
Ingredients: High quality crusty sourdough bread, cut into 1/2-inch thick slices; Fresh garlic, minced or pressed (about 2 cloves per slice of bread); Kalamata olives, pitted and chopped (about 4-5 olives per slice of bread); Marinated artichoke hearts, drained* (about 2-3 artichoke hearts per slice of br; teaspoon Olive oil (regular or extra-virgin), about 2 per slice of bread; teaspoon Dried rosemary leaf, about ½ to 1 per slice; Sea salt (a light sprinkle per slice of bread); tablespoon Marinated sun-dried tomatoes, julienne cut and drained* (1-2 per slice of bread)

Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary

 45 minutes

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Details

Serving Size: 4
Dairy-Free: True
Vegan: True
Vegetarian: True

Cuisine

antipasti
starter
snack
appetizer
antipasto
hor d'oeuvre

Comments

Ingredients

High quality crusty sourdough bread, cut into 1/2-inch thick slices
Fresh garlic, minced or pressed (about 2 cloves per slice of bread)
Kalamata olives, pitted and chopped (about 4-5 olives per slice of bread)
Marinated artichoke hearts, drained* (about 2-3 artichoke hearts per slice of br
teaspoon Olive oil (regular or extra-virgin), about 2 per slice of bread
teaspoon Dried rosemary leaf, about ½ to 1 per slice
Sea salt (a light sprinkle per slice of bread)
tablespoon Marinated sun-dried tomatoes, julienne cut and drained* (1-2 per slice of bread)