Olive, Tomato and Artichoke Crostini2017-08-08
- Course: Appetizer
- Servings : 10-12
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
This is my take on olive tampenade. I usually like to buy olives from an olive counter at the grocery store or local store but keeping a jar of olives packed in brine or red wine vinegar is also a great bet. Please don’t buy olives in a tin. They never taste right and always have a metallic after taste.
You can essentially make this from only cupboard and fridge ingredients that you would have on hand at all times…at least I would. Capers, anchovies, olives and jars of artichoke hearts are some of my basic pantry staples because they can be used in so many different ways. Add them to pasta with or without tomato sauce and you have an instant dinner. They can be toppings on pizza and each one can go into its own dish such as salad dressings, dips, spreads, tomato sauce, stew, soup..the list goes on. This tampenade is great on a vegetable board with other dips or as a spread on sandwiches.
- 1/3 baguette
- 2-3 Tbsp olive oil
- 2 cups tomatoes
- 1 tsp balsamic vinegar
- 1 garlic clove
- 4 artichoke hearts divided (2 for tapenade and 2 for topping)
- ¾ cups olives
- 1 Tbsp capers
- 2 anchovies
Cut baguette into thin slices about ¼ inch thick and place on a parchment-lined baking sheet.
Drizzle with oil and toast in the oven for 10-15 minutes until crisp.
Place cherry tomatoes on a baking sheet and drizzle with olive oil.
Roast in a 400 degree oven for 10-15 minutes, you want the skins to start to blister and for the tomatoes to pop.
Place in a small bowl. Drizzle with balsamic vinegar and set aside.
Place all remaining ingredients in a small food processor and blend until it is a smooth puree. Set aside.
Chop 2 remaining artichoke hearts into thin slices.
Once crostinis have cooled, spread with a layer of tampenade and top with three cherry tomatoes and 2 slices of artichoke.