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.
Artichoke Tapenade on Crostini
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Artichoke Tapenade on Crostini
Amount Per Serving
Calories 59
% Daily Value*
Sodium 164mg
7%
Total Carbohydrates 6g
2%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (2): 59 cal, 52% fat cal, 4g fat, 0g sat fat, 0mg chol, 1g protein, 6g carb, 0g fiber, 164mg sodium
