Artichoke-Olive Crostini
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Ingredients
- 1 garlic clove, peeled and smashed
- 1 cup large green pitted olives
- 1 tablespoon capers, rinsed and drained
- 1 15-ounce can of artichoke hearts, drained
- 1/4 cup extra-virgin olive oil
- 8 large slices of crusty bread
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Preparation
Step 1
Preheat the oven to 400°F.
Step 2
In a food processor, process the garlic, olives, capers, artichoke hearts, and olive oil to a coarse paste.
Step 3
Toast the bread on the oven rack for 6 minutes, or until crisp and browned.
Step 4
Spread the olive paste thickly over the toasts and serve.
Step 5
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Chef's notes
The olive paste can be made ahead and refrigerated for up to 2 days. Ensure it returns to room temperature before using.
The leftover paste can be used with pasta, especially good in a cold pasta dish like a salad.
