Olive Artichoke Crostini

Garlicky, toasty, salty and fresh, olive artichoke crostini makes a welcomed, lighter, appetizer at the party.

14 oz Artichoke Hearts, canned, drained
2-4 Garlic Cloves, your choice, peeled and rough chopped *See Note
1/2 C Kalamata Olives, drained
2 Tbs Capers, drained
1/2 C Fresh Parsley, chopped, divided
1 Tbs Fresh Lemon Juice
4 Tbs Olive Oil + 2-3 Tbs for brushing
1/4 tsp Sea Salt + a pinch for finishing
1/8 tsp Red Pepper Flakes (optional)
1/4 C Shredded Parmesan Cheese (optional)
1 Baguette

View the full recipe at Vanilla And Bean →