Artichoke and Olive Tapenade Crostini
Savory and flavorful crostini topped with a homemade artichoke and olive tapenade. Perfect as an appetizer or a light snack.
Ingredients
- 1 14-oz can Artichoke Hearts (canned, in water, drained)
- 1/2 cup Kalamata Olives (pitted)
- 2 cloves Garlic
- 2 tbsp Capers
- 1 tbsp Lemon Juice
- 3 tbsp Extra Virgin Olive Oil
- 1 small Baguette
- 2 tbsp Fresh Parsley (chopped)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Slice baguette into 1.27 cm thick slices.
- 3Brush with olive oil and bake for 8-10 minutes, or until golden brown and crispy.
- 4In a food processor, combine artichoke hearts, olives, garlic, capers, and lemon juice.
- 5Pulse until coarsely chopped but not completely smooth.
- 6With the food processor running, slowly drizzle in the olive oil until the tapenade is well combined.
- 7Spread the artichoke and olive tapenade onto the toasted baguette slices.
- 8Garnish with fresh parsley and serve.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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