Artichoke and Green Olive Crostini

This makes about 1 Cup of spread – for 12 Crostini.

Slice baguette on the diagonal, so that you have 12 pieces about 1/2” thick.

Drain artichoke hearts, and cut them in half if they are large pieces. Wash and chop fresh herbs.

Into a food processor (I use my mini-processor for this recipe – it’s just the right size!) put artichoke hearts and pulse to rough chop. Add green olives, herbs and olive oil, pulse to combine. Add parmesan cheese and do a final couple of pulses. You want a chunky consistency, not a puree.

Place baguette slices on cooking sheet (9” x 12”). Toast at 350 degrees for about 5 minutes. Remove from oven and turn over, and toast other side about 3 minutes. Don’t over cook, these are not croutons and you’ll want a little give to the bread.

Remove bread from the oven and spread your artichoke and olive mixture on your bread slices, sprinkle with chopped chives and serve.

Cook’s Tip
* Use about a tablespoon of dried Italian seasoning as a substitute for your fresh herbs if you don’t have fresh.
* Use pitted green olives. I used olives I had marinated in fennel, garlic, peppers and coriander for a flavor boost.