Artichoke-olive Crostini
Photo © Deb Perelman
- 1 garlic clove, peeled and smashed
- 1 cup large green pitted olives
- 1 tablespoon capers, rinsed and drained
- 1 15-ounce can of artichoke hearts, drained
- 1/4 cup extra-virgin olive oil
- 8 large slices of crusty bread
- This recipe is vegetarian
- Produce
- Artichoke hearts (1 15-ounce can)
- Condiments
- Capers (1 tablespoon)
- Olives, large green pitted (1 cup)
- Cooking & Baking
- Garlic clove (1)
- Olive oil, extra-virgin (1/4 cup)
- Bread & Baked Goods
- Bread, crusty (8 large slices)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published April 6, 2009 (3 years ago).
41 people saved this recipe.
