Artichoke-Olive Tapenade On Crostini
Adapted from smittenkitchen and keepinitkind
Makes about 1 1/2 cups
1 garlic clove, peeled and smashed
1/2 cup green olives, pitted and rinsed
1/2 cup black olives, pitted and rinsed
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
Fresh parsley, roughly chopped
8 large slices of crusty bread
Note: I use 1-2 teaspoons of chopped roasted garlic instead of raw
Preheat the oven to 400°F.
In a food processor, process the garlic, olives, capers, artichoke hearts to a coarse paste. Add a little olive oil if it is too dry to form a paste. Note: I did not need it.
Toast the bread on the oven rack for 6 minutes, or until crisp and toasted. Spread the olive paste thickly over the toasts and serve.
Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.
Tapenade is excellent on fresh bread, toasted pita triangles, crackers, tossed with pasta, on a sandwich or pizza, with carrot sticks, added to a wrap, or just plain on a spoon!
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