Artichoke and Sun-Dried Tomato Tapenade Crostini

Ingredients

• 1 loaf Baguette
• 1 can (14 oz) Artichoke hearts in water, drained
• 1/2 cup Sun-dried tomatoes (oil-packed, drained)
• 1/4 cup Kalamata olives, pitted
• 2 tablespoons Capers
• 1 clove Garlic
• 1 tablespoon Lemon juice
• 3 tablespoons Olive oil
• 1/4 teaspoon Salt
• 1/4 teaspoon 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 of Baguette into 1.27 cm thick rounds.
3. 3Arrange the baguette slices in a single layer on a baking sheet. Bake for 5 to 7 minutes, or until the slices are lightly golden brown and crisp to the touch.
4. 4Place the drained 1 can (about 400 g) Artichoke hearts, the drained 1/2 cup Sun-dried tomatoes, the pitted 1/4 cup Kalamata olives, the 2 tablespoons Capers, and the 1 clove Garlic into a food processor.
5. 5Add the 1 tablespoon Lemon juice, 3 tablespoons Olive oil, 1/4 teaspoon Salt, and 1/4 teaspoon Black pepper to the food processor.
6. 6Process the mixture until it is coarsely chopped. You want some texture, so do not process until it is completely smooth.
7. 7Spoon the tapenade onto the toasted baguette slices.

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