Artichoke Heart and Chopped Olive Crostini

15 small (2x2-inch) sourdough bread slices

3 tablespoons extra-virgin olive oil

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

1 (2.5 ounce) can sliced black olives, drained and diced

½ Roma tomato, seeded and diced

2 tablespoons minced onion

1 tablespoon extra-virgin olive oil

½ cup grated Parmesan cheese, divided

Preheat oven to 350 degrees F (175 degrees C).

Arrange bread slices in a single layer on a baking sheet and brush tops with 3 tablespoons extra-virgin olive oil.

Bake in preheated oven until crisp, 8 to 10 minutes.

Combine artichoke hearts, olives, tomato, onion, 1 tablespoon extra-virgin olive oil, and 1/4 cup Parmesan cheese together in a bowl.

Spoon artichoke mixture onto the toasted bread slices. Sprinkle with remaining 1/4 cup Parmesan cheese.

Return bread slices to the oven; bake until artichoke mixture is heated through and Parmesan cheese is melted, 3 to 5 minutes.