Olive Artichoke Crostini
Try this Olive Artichoke Crostini recipe
Try this Olive Artichoke Crostini recipe
- 1 baguette
- capers
- garlic
- ingredients
- 1
- 1/2
- 2
- drained
- 1/4
- optional
- 4
- fresh parsley
- red pepper flakes
- fresh lemon juice
- artichoke hearts
- cloves
- tsp
- 1 tbs fresh lemon juice
- oz
- 1/8
- c
- 14
- kalamata olives
- tbs
- shredded parmesan cheese
- 2-4
- ingredients14 oz artichoke hearts canned drained 2-4 cloves garlic your choice, peeled and rough chopped *see note 1/2 c kalamata olives drained 2 tbs capers drained 1/2 c fresh parsley chopped, divided 1 tbs fresh lemon juice 4 tbs olive oil + 2-3 tbs for brushing i use california olive ranch 1/
- 14 oz artichoke hearts canned drained 2-4 cloves garlic your choice, peeled and rough chopped *see note 1/2 c kalamata olives drained 2 tbs capers drained 1/2 c fresh parsley chopped, divided 1 tbs fresh lemon juice 4 tbs olive oil + 2-3 tbs for brushing i use california olive ranch 1/
- 14 oz artichoke hearts canned drained 2-4 cloves garlic your choice, peeled and rough chopped *see note 1/2 c kalamata olives drained 2 tbs capers drained 1/2 c fresh parsley chopped, divided 1 tbs fresh lemon juice 4 tbs olive oil + 2-3 tbs for brushing i use california olive ranch 1/
- 14 oz artichoke hearts canned drained
- canned drained
- 2-4 cloves garlic your choice peeled and rough chopped *see note
- your choice peeled and rough chopped *see note
- 1/2 c kalamata olives drained
- 2 tbs capers drained
- 1/2 c fresh parsley chopped divided
- chopped divided
- 4 tbs olive oil + 2-3 tbs for brushing i use california
- olive oil + 2-3 tbs for brushing
- i use california olive ranch
- 1/4 tsp sea salt + a pinch for finishing
- sea salt + a pinch for finishing
- 1/8 tsp red pepper flakes optional
- 1/4 c shredded parmesan cheese optional
- baguette
- Carbohydrate 918.602461791661 g
- Cholesterol 57.6 mg
- Fat 511.57350239967 g
- Fiber 76.2180601444471 g
- Protein 226.29490810783 g
- Saturated Fat 87.4618753190053 g
- Serving Size 1 1 recipe (3495g)
- Sodium 14479.0127780265 mg
- Sugar 842.384401647214 g
- Trans Fat 24.955688209909 g
- Calories 9021 calories
Step-by-step
- Preheat oven to 375°F (190°C).
- Drain artichoke hearts, olives, and capers.
- Roughly chop garlic and parsley.
- In a bowl, combine artichoke hearts, olives, capers, garlic, parsley, lemon juice, olive oil, salt, and red pepper flakes (if using).
- Slice baguette into 1/2-inch thick slices.
- Brush baguette slices with olive oil.
- Top each baguette slice with the artichoke mixture.
- Sprinkle with parmesan cheese (if using).
- Bake for 10-12 minutes, or until golden brown and crispy.
- Serve warm.
Olive Artichoke Crostini: A Simple and Delicious Appetizer
As a busy working mom, I'm always on the lookout for quick and easy appetizers that impress my guests without requiring hours in the kitchen. These Olive Artichoke Crostini fit the bill perfectly! They're elegant, flavorful, and surprisingly simple to make, even on a weeknight. The combination of briny olives, tangy artichoke hearts, and garlicky goodness is simply irresistible. I often make a double batch, because they disappear quickly!
The beauty of this recipe lies in its flexibility. You can easily adjust the ingredients to your liking. For instance, if you're not a fan of capers, simply omit them. Or, if you want a spicier kick, add a little more red pepper flakes. I've experimented with different types of olives and artichoke hearts, and they all turn out delicious. The key is to use good quality ingredients, which will really elevate the flavor of the crostini. I love using California Olive Ranch olive oil; its fruity and peppery notes perfectly complement the other flavors in this dish.
I often serve these crostini at parties and gatherings, and they are always a huge hit. They're perfect for a casual get-together or a more formal occasion. They're also great for a quick snack or lunch. The crispy baguette, the flavorful topping, and the simple elegance of the presentation all contribute to their overall appeal. I've even started making them for my kids' school events – they're a fun and healthy alternative to traditional snacks.
The preparation is incredibly straightforward. I typically prep everything while the oven is preheating. Chopping the garlic and parsley takes only a few minutes, and the rest is just assembling and baking. The aroma that fills the kitchen while they're baking is heavenly; it's a sure sign that something delicious is about to happen.
This recipe is a testament to the fact that delicious food doesn't have to be complicated. With a few simple ingredients and minimal effort, you can create an appetizer that is sure to impress. So, next time you're looking for a crowd-pleasing snack, give these Olive Artichoke Crostini a try. You won't be disappointed!
Tips and Variations:
- Experiment with different herbs: Try adding fresh oregano, thyme, or rosemary for a different flavor profile.
- Add some heat: Incorporate a pinch of cayenne pepper or a dash of your favorite hot sauce for a spicier kick.
- Make it cheesy: Sprinkle with crumbled feta cheese, goat cheese, or even a little bit of grated mozzarella for an extra layer of flavor.
- Use different bread: Try using ciabatta, focaccia, or even toasted pita bread instead of a baguette.
- Prepare ahead: You can prepare the artichoke mixture ahead of time and store it in the refrigerator until you're ready to assemble and bake the crostini.
I hope you enjoy this recipe as much as I do! Let me know in the comments how yours turned out.
