For ➍1 garlic clove, peeled and smashed
1 cup (120 g)large green pitted olives
1 tbs capers, rinsed and drained
6-8 medium canned artichoke hearts, drained
6 cl extra-virgin olive oil
8 large slices of crusty bread
Preheat the oven to 200°C.
In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
Toast the bread on the oven rack for 6 m, or until crisp and browned.
Spread the olive paste thickly over the toasts and serve.
In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
Toast the bread on the oven rack for 6 m, or until crisp and browned.
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.
