Artichoke and Olive Tapenade Crostini

Ingredients

• 1 loaf Baguette
• 1 can Artichoke Hearts
• 1/2 cup Kalamata Olives
• 2 tbsp Capers
• 1 clove Garlic
• 3 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 2 tbsp Fresh Parsley
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Slice the 1 loaf Baguette into 1.27 cm thick rounds.
3. 3Arrange the baguette slices on a baking sheet and brush them with 1 tablespoon of the 3 tablespoons Olive Oil. Bake for 8-10 minutes, or until the slices are golden brown and crisp.
4. 4While the baguette slices are toasting, drain the 1 can Artichoke Hearts. Pit and halve the 1/2 cup Kalamata Olives.
5. 5In a food processor, combine the drained 1 can Artichoke Hearts, the halved 1/2 cup Kalamata Olives, the 2 tbsp Capers, 1 clove Garlic, the remaining 2 tablespoons of the 3 tablespoons Olive Oil, the 1 tbsp Lemon Juice, the 2 tbsp Fresh Parsley, the 1/4 tsp Salt, and the 1/4 tsp Black Pepper.
6. 6Pulse the food processor until the mixture is coarsely chopped into a tapenade consistency. Do not over-process; you want some texture.
7. 7Once the baguette slices are toasted, remove them from the oven. Spread a generous amount of the tapenade onto each toasted baguette slice.
8. 8Serve the Artichoke and Olive Tapenade Crostini immediately.

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