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
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.