Artichoke-Olive Crostini

Artichoke-Olive Crostini

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  • 2 cloves garlic, peeled and smashed
  • 2 cups pitted green olives
  • 2 tablespoons capers, rinsed and drained
  • 2 (15-ounce) cans artichoke hearts, drained
  • 1/2 cup extra virgin olive oil
  • 1 baguette, sliced thin (16 to 20 rounds)


Preheat oven to 400° F.

In a food processor, combine all ingredients except the baguette and process to a coarse paste.

Toast baguette rounds directly on an oven rack for 6 minutes, or until crisp and browned on both sides. Spread artichoke-olive mixture on toasts and serve warm or at room temperature.