Garlicky and Salty Olive Artichoke Crostini

A tasty salty and crisp appetizer that's make ahead, and assemble later! Crunchy toasted crostini is topped with a garlicky spread of briny olives, salty capers, hearty artichokes, olive oil and a squeeze of fresh lemon juice. These bites are topped with parsley for a touch of color, and optional Parmesan cheese for a rich-salty finish. They're ready in about 25 minutes! This recipe is vegetarian and easily vegan.

The length and thickness of baguette and how thick you slice it will determine the number of assembled crostini. I can get about 12-16 pieces out of one large baguette. Plan on about 2 pieces per adult as an appetizer.

Course Appetizer

Cuisine American

Diet Vegan, Vegetarian

Keyword Olive Artichoke Crostini

Total Time 25

Servings servings

Calories 294kcal

Author Traci York

Ingredients

1 Large Baguette
2-3 tablespoons Extra Virgin Olive Oil
14 ounces (400 grams) Artichoke Hearts canned, drained
1/2 cup (95 grams) Kalamata Olives drained
2-4 Fresh Garlic Cloves peeled and rough chopped *See Note
2 tablespoons Non Pareil Capers drained
1/2 cup Fresh Parsley chopped, divided
1/4 cup (20 grams) Shredded Parmesan Cheese optional

For the Dressing

1 tablespoon Fresh Lemon Juice
1/4 cup (50 grams) Extra Virgin Olive oil
1/4 teaspoon Fine Sea Salt + a pinch for finishing
1/8 teaspoon Red Pepper Flakes optional

Instructions

Arrange an oven rack in the center of the oven. Preheat oven to 350F. Line a sheet pan with parchment paper. Set aside.
Cut the baguette into 1/2 inch (1.27 centimeters) pieces on the bias. Brush each piece with olive oil on one side. Bake crostini until toasty, lightly golden, about 8-10 minutes, turning the toasts over 1/2 way through baking. Set aside to cool.
In the work bowl of a food processor fitted with the S blade, add the artichokes and pulse until finely chopped, not pureed. Pour into a medium mixing bowl.
Add the olives, garlic, capers and 1/3 cup parsley to the food processor bowl. Pulse until finely chopped, about the same size as the artichokes. Transfer to the mixing bowl with the artichokes. Set aside
For the Dressing: In a small bowl, whisk the lemon juice, olive oil, salt and red pepper flakes into an emulsion. Pour over the artichoke mixture. Mix until the ingredients are evenly distributed. Taste for salt and adjust if needed.
To Assemble: Spread artichoke mixture on top of each crostini and garnish with optional parmesan cheese, the remaining parsley and a light pinch of sea salt if desired.
Store leftover crostini toasts in a sealed container at room temperature for up to two days. Store the olive artichoke tapenade in a lidded container for up to a week in the refrigerator.

Notes

*Garlic: Adjust the garlic to taste. Four large cloves is spicy and garlicky, two is more moderate.

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