Artichoke and Olive Tapenade Crostini

Instructions

1. 1Preheat your oven to 190°C.
2. 2Slice the 1 loaf baguette into 1.27 cm thick rounds. Place the rounds on a baking sheet. Brush both sides of each round with 1 tablespoon of the 3 tablespoons of olive oil. Bake for 8 to 10 minutes, or until the slices are lightly golden brown and crisp.
3. 3While the baguette slices are toasting, drain the about 400 g of artichoke hearts. Chop the drained artichoke hearts coarsely. Peel and mince the 2 cloves of garlic.
4. 4In a food processor, combine the chopped artichoke hearts, 0.5 cup of Kalamata olives (pitted), 2 tablespoons of capers, the minced garlic, the remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 2 tablespoons of fresh parsley.
5. 5Pulse the ingredients in the food processor until they are finely chopped but not completely smooth, resembling a chunky paste. Be careful not to over-process into a liquid.
6. 6Transfer the tapenade to a bowl. Stir in the 0.25 teaspoon of salt and 0.25 teaspoon of black pepper.
7. 7Spread the tapenade evenly over the toasted baguette slices.
8. 8Serve the Artichoke and Olive Tapenade Crostini immediately or at room temperature.

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