Olive and Artichoke Tapenade Crostini

Ingredients

• 1 loaf Baguette
• 1 cup Kalamata Olives (pitted)
• 1 cup Artichoke Hearts (canned, in water)
• 2 cloves Garlic
• 2 tablespoons Capers
• 1 tablespoon Lemon Juice
• 3 tablespoons Olive Oil
• 1/2 teaspoon Dried Oregano
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

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

Instructions

1. 1Preheat oven to 190°C.
2. 2Slice the baguette into 1.27 cm thick rounds.
3. 3Brush both sides of the baguette slices with olive oil and bake for 8-10 minutes, or until golden brown and crispy.
4. 4In a food processor, combine olives, artichoke hearts, garlic, capers, lemon juice, oregano, salt, and pepper.
5. 5Pulse until the mixture is finely chopped but not completely smooth.
6. 6Spread the tapenade evenly over the toasted baguette slices.
7. 7Serve immediately or at room temperature.

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