Artichoke Olive Crostini Recipe

Ingredients

1 garlic clove, peeled & smashed

1 cup large green pitted olives

1 tablespoon capers, rinsed & drained

1 15-ounce can of artichoke hearts, drained

1/4 cup extra-virgin olive oil

8 large slices of crusty bread

Preparation

Preheat oven at 400F

In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.

Toast the bread on the oven rack for 6 minutes or until crisp and browned. Spread the olive paste thickly over the toasts and serve.

DO AHEAD: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.