Delicious Living
  • 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)

Artichoke Tapenade on Crostini

Alan Roettinger | Delicious Living
  • Serves: 12 people
  • Calories per serving: 59

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.

  1. 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.
  2. 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.
  3. Bring tapenade to room temperature. Mound 1 teaspoon onto each crostini. Garnish with parsley and serve.

PER SERVING (2): 59 cal, 52% fat cal, 4g fat, 0g sat fat, 0mg chol, 1g protein, 6g carb, 0g fiber, 164mg sodium

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