I made this artichoke-olive crostini recipe from the fabulous Smitten Kitchen blog for an Oscars party last night. Super easy and it got rave reviews. I added some parmesan cheese while it was in the food processor.
Here's the link (for pictures):
http://smittenkitchen.com/2009/04/ar...comment-355131
Artichoke-Olive Crostini
Adapted from Mario Batali
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
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.
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.
Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.
