artichoke olive crostini

Artichoke olive crostini are another one of my favorite hor d’oeuvres that i’ve made multiple times and were a huge hit on new years eve.

They are so simple, only requiring a handful of ingredients and a food processor, yet they pack quite an intense bite.

I decided to make a bunch of baguette toasts (cut up regular and whole wheat baguettes, brushed with olive oil and baked in the oven for a few minutes), and then put out a variety of spreads: artichoke olive, bruschetta, spicy black bean, olive tapenade, and a garlic eggplant spread.

It worked perfectly for my cocktail party where everyone wanted easy food that they could eat with their hands, and it satisfied a variety of taste preferences.

Artichoke Olive Crostini courtesy of Smitten Kitchen

  • 1 garlic clove, peeled and smashed
  • 1 cup large green pitted olives (i couldn’t find canned green olives, so I got them at an olive bar from the supermarket)
  • 1 tablespoon capers, rinsed and drained
  • 1 15-ounce can of artichoke hearts, drained
  • 1/4 cup extra-virgin olive oil
  • slices of toasted baguette

1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.

only 3 ingredients!

2. 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.

Note: If made ahead of time, just let it come to room temperature before serving.

Let me know what you think!

Also, here’s a picture of my coffee table spread from my party, hopefully it will inspire you to host a party of your own!

a range of cheeses, crackers, olives, cornichons, pepper crusted salami, and rice crackers.

 

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Let me know how the recipe turned out for you!