Artichoke and Olive Crostini

In addition for making great crostini, we tossed some of the leftover paste with pasta for dinner that next night and it was delicious. I think it would be especially good in a cold pasta dish, like a salad.

Artichoke and Olive Crostini

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Total Time: 16 minutes
Servings: 8


  • garlic clove, peeled and smashed
  • cup  large green pitted olives
  • 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


  • Preheat the oven to 400°F.
  • In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
  • Toast the bread on the oven rack for 6 minutes, or until crisp and browned. 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.Adapted from Mario Batali
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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