Artichoke olive crostini are another one of my favorite hor d’oeuvres that i’ve made multiple times and were a huge hit on new years eve.
They are so simple, only requiring a handful of ingredients and a food processor, yet they pack quite an intense bite.
I decided to make a bunch of baguette toasts (cut up regular and whole wheat baguettes, brushed with olive oil and baked in the oven for a few minutes), and then put out a variety of spreads: artichoke olive, bruschetta, spicy black bean, olive tapenade, and a garlic eggplant spread.
It worked perfectly for my cocktail party where everyone wanted easy food that they could eat with their hands, and it satisfied a variety of taste preferences.
Artichoke Olive Crostini courtesy of Smitten Kitchen
- 1 garlic clove, peeled and smashed
- 1 cup large green pitted olives (i couldn’t find canned green olives, so I got them at an olive bar from the supermarket)
- 1 tablespoon capers, rinsed and drained
- 1 15-ounce can of artichoke hearts, drained
- 1/4 cup extra-virgin olive oil
- slices of toasted baguette
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.
Note: If made ahead of time, just let it come to room temperature before serving.
Let me know what you think!
Also, here’s a picture of my coffee table spread from my party, hopefully it will inspire you to host a party of your own!