Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary

Ingredients:

High quality crusty sourdough bread, cut into 1/2-inch thick slices
Fresh garlic, minced or pressed (about 2 cloves per slice of bread)
Kalamata olives, pitted and chopped (about 4-5 olives per slice of bread)
Marinated artichoke hearts, drained* (about 2-3 artichoke hearts per slice of br
teaspoon Olive oil (regular or extra-virgin), about 2 per slice of bread
teaspoon Dried rosemary leaf, about ½ to 1 per slice
Sea salt (a light sprinkle per slice of bread)
tablespoon Marinated sun-dried tomatoes, julienne cut and drained* (1-2 per slice of bread)

Course: side dish