Baked Olive Artichoke Dip

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1 8-ounce package frozen artichoke hearts, thawed (or 1 14 oz. can artichoke hearts, unmarinated, drained)

1/2 cup (packed) fresh basil leaves plus additional (for garnish)

1 cup finely grated Parmesan cheese

3/4 cup green-olive tapenade

1 5.2-ounce garlic-and-herb cheese (such as Boursin)

Assorted sliced crusty breads

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