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)

DIRECTIONS:
1. 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.

2. 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.

Note: To broil, set oven control to broil.

Brush 1 side of bread slices with oil.
Place slices, oil sides up, on rack in broiler pan.
Broil with tops 6 inches from heat about 2 minutes or until golden brown.
Remove from oven.
Turn bread slices over; spread with artichoke mixture.
Broil with tops 6 to 8 minutes or until topping is hot.

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