I was in the mood for something light, summery and a little savory to have before dinner one weekend and ran across a version of this recipe.  As always, after a few of JD's tweaks I came up with the following tasty treat...

ARTICHOKE-OLIVE CROSTINI
Adapted from Mario Batali & Smitten Kitchen 

In addition to making great crostini, toss some of the leftover paste with pasta for dinner the next night – it’s delicious. I think it would be especially good in a cold pasta dish, like a salad.

INGREDIENTS

1 garlic clove, peeled and smashed, or 1 tsp. garlic powder
1 cup large green pitted olives*
1 ½ - 2 Tbsp. capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained**

Zest of ½ lemon
¼ cup extra-virgin olive oil
8 large slices of crusty bread

DIRECTIONS

1. Preheat the oven to 400°F. In a food processor, process the garlic (powder), olives, capers, artichoke hearts, zest 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 toast and serve.

Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.

 

*TJ Grilled & Pitted Olives in Oil (11.64 oz. jar)

**Cucina & Amore ¼’d, marinated artichoke hearts (14.5 oz. jar)