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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

Print Grocery List Print Recipe
Serves: 8 Total Time: 16 minutes

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




Instructions

1


Preheat the oven to 400°F.

2

In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.

3

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.

4

Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.
Adapted from Mario Batali

 

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