An easy appetizer. Prep tips: The crostini and tapenade can be made a day or two ahead. Keep crostini in an airtight container at room temperature. Wait until the last minute to assemble so the toast doesn't get soggy.
Recipe Ingredient Details:
1 small (about 2 ounces) baguette
1/2 tablespoon plus 1 teaspoon extra-virgin olive oil
4-5 (about 1 ounce) artichoke hearts packed in water (drained)
7 ripe pitted Green olives such as Sicilian or Moroccan (rinsed and drained)
1 clove garlic
1 teaspoon capers (rinsed and drained)
1/2 teaspoon fresh lemon juice (or to taste)
Preheat oven to 375°. Cut baguette into twelve ¼-inch-thick slices and place on a baking sheet. Brush with ½ tablespoon olive oil and bake 10-15 minutes, until golden. Remove and cool.
Cut artichoke hearts into ¼-inch dice and set aside. Place olives, garlic, parsley, capers, and remaining 1 teaspoon olive oil in a small food processor; process until well combined. Transfer to a small bowl, add diced artichoke, and mix well. Add lemon juice, plus pepper to taste. Cover and refrigerate until 1 hour before serving.
Bring tapenade to room temperature. Mound 1 teaspoon onto each crostini. Garnish with parsley and serve.
Recipe Additional Notes:
PER SERVING (2): 59 cal, 52% fat cal, 4g fat, 0g sat fat, 0mg chol, 1g protein, 6g carb, 0g fiber, 164mg sodium
Sun, 2009-02-01 18:53