Artichoke and Green Olive Crostini

• 1 loaf Sourdough Baguette
• 1/2 jars Marinated Artichoke Hearts (about 6 Total)
• 2 teaspoons Chopped Fresh Flat-leaf Parsley
• 1 teaspoon Fresh Chopped Italian Oregano
• 1 teaspoon Chopped Fresh Basil
• 12 whole Pitted Medium Green Olives
• 2 Tablespoons Olive Oil
• 3 Tablespoons Grated Parmesan Cheese
• 2 Tablespoons Chopped Fresh Chives

1. This makes about 1 Cup of spread for 12 Crostini.
2. Slice baguette on the diagonal, so that you have 12 pieces about 1/2 thick.
3. Drain artichoke hearts, and cut them in half if they are large pieces.
4. Wash and chop fresh herbs.
5. Into a food processor (I use my mini-processor for this recipe its just the right size!)
6. put artichoke hearts and pulse to rough chop.
7. Add green olives, herbs and olive oil, pulse to combine.
8. Add parmesan cheese and do a final couple of pulses.
9. You want a chunky consistency, not a puree.
10. Place baguette slices on cooking sheet (9 x 12).
11. Toast at 350 degrees for about 5 minutes.
12. Remove from oven and turn over, and toast other side about 3 minutes.
13. Dont over cook, these are not croutons and youll want a little give to the bread.
14. Remove bread from the oven and spread your artichoke and olive mixture on your bread slices, sprinkle with chopped chives and serve.
15. Cooks Tip * Use about a tablespoon of dried Italian seasoning as a substitute for your fresh herbs if you dont have fresh.
16. * Use pitted green olives.
17. I used olives I had marinated in fennel, garlic, peppers and coriander for a flavor boost.

sourdough, hearts, parsley, italian oregano, fresh basil, green olives, olive oil, parmesan cheese, fresh chives

Taken from tastykitchen.com/recipes/appetizers-and-snacks/artichoke-and-green-olive-crostini/ (may not work)