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Olives and Artichoke Toast

Olives and Artichoke Toast title
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Olives and Artichoke Toast

Filed under: Week-end

preparation time

00:30 30min

Cooking time

00:15 15min


  • 150 g bologna, thinly sliced
  • 150 g pepperoni, thinly sliced
  • 2 olive ciabatta half-baguettes
  • 2 tbsp. (30 ml) dried tomatoes in oil, julienned
  • 12 sundried olives, pitted
  • 3 marinated artichoke hearts, quartered
  • 2 roasted peppers, cut into strips
  • ¾ cup (180 ml) grated Italian cheese mix


  1. Preheat oven to 350°F (180°C).
  2. Cut the half-baguettes in 2 along the side, place the cut side up on a baking sheet and bake 3 to 5 minutes or until lightly toasted.
  3. Brush the baguettes with the tomato oil and arrange the bologna and pepperoni slices on top.
  4. Add the olives, the artichoke quarters, the pepper strips and the julienned dried tomatoes.
  5. Sprinkle with grated cheese and bake another 8 minutes or until cheese is bubbly.
  6. Serve hot.