Artichoke Tapenade on Crostini
Servings
12people
Servings
12people
Ingredients
  • 1small (about 2 ounces) baguette
  • 1/2 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 4-5(about 1 ounce) artichoke hearts packed in waterdrained
  • 7ripe pitted Green olives such as Sicilian or Moroccanrinsed and drained
  • 1clove garlic
  • 1teaspoon capersrinsed and drained
  • 1/2teaspoon fresh lemon juiceor to taste
Instructions
  1. Preheat oven to 375°. Cut baguette into twelve ¼-inch-thick slices and place on a baking sheet. Brush with ½ tablespoon olive oil and bake 10-15 minutes, until golden. Remove and cool.
  2. Cut artichoke hearts into ¼-inch dice and set aside. Place olives, garlic, parsley, capers, and remaining 1 teaspoon olive oil in a small food processor; process until well combined. Transfer to a small bowl, add diced artichoke, and mix well. Add lemon juice, plus pepper to taste. Cover and refrigerate until 1 hour before serving.
  3. Bring tapenade to room temperature. Mound 1 teaspoon onto each crostini. Garnish with parsley and serve.
Recipe Notes
Nutrition Facts
Artichoke Tapenade on Crostini
Amount Per Serving
Calories 59
% Daily Value*
Sodium 164mg 7%
Total Carbohydrates 6g 2%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (2): 59 cal, 52% fat cal, 4g fat, 0g sat fat, 0mg chol, 1g protein, 6g carb, 0g fiber, 164mg sodium