Saturday, January 1, 2011

Artichoke and Olive Crostini


  • 24 thin slices baguette (from 1 small loaf)
  • 5 tablespoons olive oil
  • 1 14-ounce can artichoke hearts (rinsed and chopped)
  • 1⁄2 cup pitted kalamata olives, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • kosher salt and black pepper
  • 2 ounces Parmesan, shaved

Artichoke and olive crostiniDirections

  1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side.
  2. In a small bowl, toss together the artichoke hearts, olives, and parsley with the remaining 3 tablespoons of olive oil; season with ¼ teaspoon each salt and pepper. Kate Merker,  November 2010  

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