Green Olive & Garlic Crostini

Every year my family celebrates an early Thanksgiving up in Julian. We have been going up to the cabin for as long as I can remember. Today, we made the best out of a rainy (& freezing COLD) day by keeping warm beside the fire and catching up. Of course we splurged over the main meal of the night—a big turkey dinner—but I hate to neglect the importance of having a yummy appetizer to hold us over all afternoon! So this year I made a unique Green Olive & Garlic Crostini that was surprisingly delicious…and surprisingly GARLICKY. What this spread lacks in visual appeal, it truly makes up for in flavor! I have to admit—the garlic was pretty potent and we definitely busted the mints out to cleanse our palates! I used two garlic gloves in my recipe, but I would suggest using either two small cloves or one larger clove. Having mints on-hand is also a good idea, unless you enjoy having garlic breath :) 

XOXO....little j Y

Green Olive & Garlic Crostini

Adapted from: Smitten Kitchen

1 cup green pitted olives, drained

1 cup garbanzo beans, drained

2 cups artichoke hearts, drained

2 garlic cloves (*use 1 for less potency!)

2 tbsp capers

½ cup extra-virgin olive oil

1-2 sourdough baguettes

This recipe is pretty plain & simple. Gather all ingredients into the food processor and blend until smooth. Serve immediately or refrigerate until ready to eat.

For the crostini, make slices out of the sourdough baguette. Brush both sides with olive oil & heat the bread up on the grill (that’s what I did!) or broil both sides in the oven. After the bread gets a nice golden color, take the bread off the heat and rub a garlic clove over each slice. Top with Green Olive & Garlic spread. Also try the spread on a sammy or panini as a nice substitute for mayo.

Green Olive & Garlic Crostini