Artichoke And Olive Crostini

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24 thin slices baguette (from 1 small loaf)

5 tablespoons olive oil

1 14-ounce can artichoke hearts (rinsed and chopped)

1?2 cup pitted kalamata olives, chopped

1 tablespoon chopped fresh flat-leaf parsley

kosher salt and black pepper

2 ounces Parmesan, shaved

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