A LA GRAHAM: ARTICHOKE-OLIVE TAPENADE ON CROSTINI

When I was a kid my dad's drink of choice was gin and tonic with green olives. If I was especially lucky or when he wasn't looking I would get those green olives at the bottom of the glass. I can still remember that piney, salty, bitter bite of those olives and I have loved them as long as I can remember. If you have a taste for olives you will love tapenade. It is so easy to make and has such a unique flavor that will have you going back for more.

Artichoke-Olive Tapenade On Crostini
Adapted from smittenkitchen and keepinitkind
Makes about 1 1/2 cups

1 garlic clove, peeled and smashed

1/2 cup green olives, pitted and rinsed
1/2 cup black olives, pitted and rinsed
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
Fresh parsley, roughly chopped
8 large slices of crusty bread

Note: I use 1-2 teaspoons of chopped roasted garlic instead of raw

Preheat the oven to 400°F.

In a food processor, process the garlic, olives, capers, artichoke hearts to a coarse paste. Add a little olive oil if it is too dry to form a paste. Note: I did not need it.

Toast the bread on the oven rack for 6 minutes, or until crisp and toasted. Spread the olive paste thickly over the toasts and serve.

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

Tapenade is excellent on fresh bread, toasted pita triangles, crackers, tossed with pasta, on a sandwich or pizza, with carrot sticks, added to a wrap, or just plain on a spoon!

My dad's land...