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Sweet and Savory Vegetarian

Olive Artichoke Crostini

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Garlicky, toasty, salty and fresh, Olive Artichoke Crostini makes a welcomed, lighter, appetizer at the party. Make ahead for ultimate ease! vegetarian w/ vegan option

Olive Artichoke Crostini | VanillaAndBean.com #Recipe #Appetiser

Thinking of y’all on the East Coast today as the weather continues to impact your daily life. I hope you are warm, have plenty of food stocked up and have something hot to drink. As I write, my friend sent me a picture of the snow and it’s unlike anything I’ve seen before.

Olive Artichoke Crostini | VanillaAndBean.com #Recipe #Vegan

The biggest snow storm I’ve ever experienced dropped a whopping 23″ on us seven years ago. Although it was beautiful, it put this small island town on lock down for several days. The only vehicles on the road were snowplows or big trucks and those that found themselves, not intentionally, off the road.

Big trucks, equipped with their tow winch were out on the look out, having some fun, and were kind enough to pull cars out of the ditch. A show of community and support often come at most needed times.

Olive Artichoke Crostini | VanillaAndBean.com #Recipe #Appetizer #VeganOlive Artichoke Crostini | VanillaAndBean.com #Recipe #Appetizer #Vegan

Pantry staples I always seem to have on hand include artichokes and olives. Because it’s Super Bowl weekend, I thought I’d put together something a bit lighter to help us keep our energy up while cheering for the Seahawks. Often it feels like events such as the Super Bowl give me a green light to go crazy with junk food (I have a recipe for you here, if in need). And while there may be a bit of that, I still like to have lighter options.

Olive Artichoke Crostini | VanillaAndBean.com #Recipe #Vegan #Appetizer

For this recipe, you’ll want to have a baguette or ciabatta to serve with the olive artichoke topping. I went for an olive baguette. It can be a day or two old, or if you’re like me, I typically keep a few varieties of bread in my freezer…. you know, just in case.

Olive Artichoke Crostini | VanillaAndBean.com #Recipe #Vegan #Appetizer

Garlic? You be the judge. I loaded this recipe up with four, count them FOUR, large cloves. I think I offended Claire Cat on more than one occasion. And Rob, well… he left the room. If you’re a garlic lover, load it up. Otherwise, I’d go with one large clove… maybe two.

Oh and be sure to use the tastiest olive oil you can find. It really does make a difference!

Olive Artichoke Crostini | VanillaAndBean.com #Recipe #Appetiser
5 from 3 votes
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Olive Artichoke Crostini

Garlicky, toasty, salty and fresh, Olive Artichoke Crostini makes a welcomed, lighter, appetizer at the party. vegetarian w/ vegan option

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 -7 Servings
Author Traci York | Vanilla And Bean

Ingredients

  • 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
  • 1/4 tsp Sea Salt + a pinch for finishing
  • 1/8 tsp Red Pepper Flakes optional
  • 1/4 C Shredded Parmesan Cheese optional
  • 1 Baguette

Instructions

  1. Preheat oven to 350F. Line sheet pan with parchment paper.
  2. In a food processor, add the artichokes to the bowl and pulse until finely chopped, not pureed. Pour into a large mixing bowl.
  3. Add the garlic, olives, capers and 1/3 C parsley to the food processor bowl. Pulse until finely chopped, about the same size as the artichokes. Pour into the large mixing bowl with the artichokes.
  4. In a small bowl, whip the lemon juice and olive oil into an emulsion. Pour over the artichoke mixture. Add the sea salt, adjust to taste. If using pepper flakes, add them now. Mix well.
  5. Cut the baguette into 1/2" pieces on the bias. Brush each piece with olive oil. Bake crostini until toasty and golden, about 8-10 minutes, turning the toasts over 1/2 way through baking. Spread artichoke mixture on top of each piece and garnish with optional parmesan cheese, the remaining parsley and a light pinch of sea salt.

  6. Store in a lidded container for up to two weeks in the refrigerator. 

Recipe Notes

Adjust the garlic to your taste. Four large cloves is very spicy and garlicky, two is more moderate.

Olive Artichoke Crostini | VanillaAndBean.com #Recipe #Appetizer #Vegan

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Comments

  3. I obviously missed this post! The crostini looks absolutely delicious. And garlic… I am usually smelling of garlic any given moment. Its one of those spices we use so much of in Indian cooking. Loving it Traci and can’t wait to try! <3

    Reply

  5. good day,
    have not yet tried crostini, but it looks/sounds marvelous!
    am quite new to this and have the following question: 1 Tsp = 1 table spoon, 1 tsp = 1 tea spoon?
    C or c is of course cup –
    I have not been able to ‘copy’ the recipe and put it in MS word document – quite a pity – as i would then have the condensed version on my PC, since i would not like to print it.
    anyhow, thanks for this lovely recipe –
    i would give it 5 stars – but nothing happens when i press the stars –

    Margret

    Reply

    • Thank you, Margret! On Vanilla And Bean 1 Tbs = 1 Tablespoon; 1 tsp = 1 teaspoon. I’m not sure what Tsp is. C = cup.

      Unfortunately I’ve had to disable my copy function to protect my work. There are some options I’ve provided, however, if you wish to save your recipes. One option is Pinterest, a fabulous organization tool. Another is BigOven Recipes which by clicking on the save button on my recipes, you’ll be taken to their site where you can organize your saved recipes and even organize a shopping list. I hope this helps.

      Thank you for your 5 star rating! I’ve been able to fix the issue since you wrote! Than you for pointing it out. I appreciate your comments!

      Reply

    • I’m sure they’ll be great. I’d give em’ a good rinse before they go in the processor otherwise they’ll add too much oil to the mix. Thank you Debbie!

      Reply

  7. The combination of lemon, olive and parsley is just heavenly Traci — it has my mouth watering at breakfast time. It’s amazing all the goodness you can load onto toast these days and this is a stunning example. I think I need to start stocking my pantry with artichoke more routinely :) it works so well here. Love the backlighting on these photos… simply luminous.

    Reply

  8. OMG, Traci!!!! I am totally digging these! All of my favorite flavors topped onto a delicious toasted crostini! Can it get any better than this?! No, I don’t think so! This will be going on my menu soon and the best part is that my husband does’t like the olives so I can eat these all to myself :)

    Reply

  9. Garlic all the way! These look amazing and totally something I’d love to serve up as an appetizer at a party. I may have to make 2 batches though, one with olives and one without. The hubby doesn’t do olives. Still, without them, this would still be a fab recipe.
    Thankfully we didn’t get as much snow as was expected last week but today we’re getting hit again… 6-12 inches. Tis the season for CT. Is it summer yet?

    Reply

    • WooT! Go Garlic! No olives for hubby…? oh the things we do for our men! Oh my, Tina, more snow? Time to put on the heels and head to the kitchen! hehe :D

      Reply

  10. Excuse me while I wipe the drool from my mouth, Traci. OMG. I love the bold, salty flavors in this recipe. I’m telling you- my mouth is puckering! I can’t think of anything better to top good, crusty bread. And I absolutely agree about the olive oil- it’s like a fine wine. There are so many varieties out there, each with their own unique flavor profile. My favorite is peppery, early season olive oil. Worth the extra $ if you ask me!

    We have so much snow here in NY! We’re buried!

    Have a great weekend! I hope you guys are feeling better :) xo

    Reply

    • Hehe, Emilie! Bold,yes, you nailed it! I just finished off the rest of it today and Rob gave me the stink eye :D ! For you, it’s frying, me, garlic! Hehe! We should get together and fry some garlic!! LOL!!! :D

      Yes, yes, good olive oil is soooo worth it!

      Thank you Emilie! Hope your shoveled out soon!

      Reply

  11. Thank you Traci for this cute and delicious recipes!
    It was the first time I was buying canned artichoke hearts… you can make me do strange things!! (Do not over use your power! please! lol)
    I used fresh flat leaf parsley from the garden, finely grated two garlic cloves (using a microplane grater), chopped the herbs and olives by hand, and kept the capers whole. For the bread, I drizzled the slices of french baguette with a very (super tiny) amount of olive oil, put them a few minutes in a hot panini press and rubbed the finished product with a garlic clove. I use this trick when preparing bruschetta / crostinis… it gives a nice and light garlicky aroma without overpowering the topping.
    Thank you again Traci!
    Sunny kisses from Miami :))

    Reply

    • Awh, Rafaella! My goodness, you’re quick! You are welcome and I am thrilled that you and you enjoyed this. Thank you for your tips on the panini press and garlic rub. So glad you enjoyed the artichokes too. I think the frozen variety would work too.. as well as fresh. Canned is so darn convenient!

      Cloudy hugs from Whidbey! :D

      Reply

  19. This is my kind of appetizer – crunchy toast, salty olives, artichokes and the more garlic the better! I could just eat the topping straight out of the bowl. I’d make extra and then add it to a salad or some grains. Or put it in a pita for lunch the next day. Just love this, Traci! Great photos as always.

    Reply

  20. Beautiful photos and awesome recipe! Have been meaning to try to make my own tapenade – I never have! I totally agree re: lighter things for Super Bowl. But I’ll also be keeping this recipe on hand for picnic season…and I say 4 cloves!

    Reply

    • Woo Hoo, another 4 clover! I’ll take it! Thank you, Carolyn! These would be delightful on a picnic, and served with crackers ….. or better yet, stuffed inside a tomato! :D

      Reply

  22. I love the idea of using the artichokes and olives. I couldn’t agree more about using a top quality olive oil too. Lately I have been using an Arbosana olive oil that was just pressed in November. It is such an incredible fresh flavor it really makes the difference!

    Reply

  23. We both did artichokes this week! Recipe looks amazing and your pix are stunning, as always. I agree with you about the olive oil and I am proud to say, I am able to get it here in Warwick!

    Reply

  25. Yeah, some people got a lot of snow this week, so glad we didn’t ! Loving your healthy SuperBowl weekend appetizer, these crostini are something I could eat very often! With the garlic, please! Just can’t afford to eat more junk food, since there are so many light and clean appetizers like this one! Pictures are awesome as usual :)

    Reply

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