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Olive Artichoke Crostini

Traci York | Vanilla And Bean
  • 25 minutes
  • Serves 6

INGREDIENTS

14 oz

Artichoke Hearts (canned, drained)

2 cloves

Garlic (your choice, peeled and rough chopped *See Note)

1/2 cup

Kalamata Olives (drained)

2 tbsp

Capers (drained)

1/2 cup

Fresh Parsley (chopped, divided)

1 tbsp

Fresh Lemon Juice

4 tbsp

Olive Oil + 2-3 Tbs for brushing (I use California Olive Ranch)

1/4 tsp

Sea Salt + a pinch for finishing

1/8 tsp

Red Pepper Flakes (optional)

1/4 cup

Shredded Parmesan Cheese (optional)

1

Baguette