Prepare olive topping first: Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor.
Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth.
Refrigerate for at least one hour, or overnight if possible, before using.
To prepare bruschetta:
Take garlic naan and spread with cream cheese and then spread with olive topping.
Chop artichokes, then slice prosciutto and red onion. Sprinkle all three over naan.
Add feta cheese and drizzle a bit of olive oil over top.
*The amount of ingredients needed will depend on the size of the naan.