Artichoke & Olive Tapenade
I saw this easy Mario Batali recipe on Smitten Kitchen, and since I am the Queen of Crostini, I thought I would try it.
I added garlic scapes to the mixture and it was excellent.
Here is the simple recipe:
Artichoke & Olive Tapenade:
1 garlic clove
1 cup large green pitted olives (I mixed manzanilla and kalamata, because that is what I had on hand)
1 tablespoon capers, rinsed and drained
15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
loaf or baguette, sliced and toasted
Place all ingredients (except for the bread) in a food processor and pulse once or twice, leaving the mixture chunky. Add your olive oil at the last second.
Spread on crostini toasts and garnish with garlic scapes or sliced green onion.
Easy and delicious!