Did I just upload a recipe for olive tapenade last week? Yes. Did I find a new an improved recipe roughly ten minutes later? Yes. So here is is.
This recipe is adapted from the fabulous Smitten Kitchen
Here is the lineup. This recipe features green olives, lemon, garlic, capers, and of course, artichokes (which will come later).
Open up a can of artichoke hearts.
Combine the artichoke hearts, olives, olive oil, lemon, garlic and capers into a food processor and pulse until the mixture is chunky yet well mixed.
Slice 1 – 1 1/2 inch thick pieces from a baguette. Toast in a 400 degree oven for 6-7 minutes.
Spread the tapenade on the toasted bread and serve immediately!
Ingredients:
1 cup green pitted olives
1 tbs capers
14oz can of artichoke hearts
3 garlic cloves
1 tbs lemon juice
1/4 cup olive oil
The Hungry Heron 