Artichoke Olive Tapenade on Semolina Crostini
Servings: 6 people
Calories: 321 kcal
Ingredients
- 14 oz. can artichoke hearts, drained
- ½ cup green olives, pitted
- ¼ cup extra virgin olive oil, plus more for crostini
- ¼ cup walnuts
- 3 cloves garlic
- 2 Tbsp. fresh lemon juice
- 1 tsp. capers
- ¼ cup fresh parsley, roughly chopped
- 2 tsp. fresh rosemary, roughly chopped
- ¼ tsp. crushed red pepper flakes
- 1/8 tsp. salt, plus more to taste and for crostini
- 1/8 tsp. ground black pepper
- 1 loaf semolina baguette, cut in ½” slices
Instructions
-
Preheat oven to 375 degrees F. Line baking sheet with parchment paper or reusable silicone baking mat.
-
Insert the “S” blade into your food processor. Add artichoke hearts, olives, olive oil, walnuts, garlic, lemon juice, capers, parsley, rosemary, red pepper flakes, salt and pepper. Process until all ingredients are combined but with a bit of texture – you don’t want a smooth puree. Season to taste with additional salt and pepper, if needed.
-
To make crostini, arrange semolina baguette slices on the prepared baking sheet. Drizzle slices evenly with olive oil and season with a pinch of salt. Place in preheated oven and bake for 6-7 minutes or until the edges are slightly golden. Remove from oven and let cool slightly.
-
Spread a dollop of tapenade on each crostini and serve immediately.
Recipe Notes
Shop these ingredients and more at Vitacost.com.
Nutrition Facts
Artichoke Olive Tapenade on Semolina Crostini
Amount Per Serving (3 crostini)
Calories 321
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g15%
Sodium 750mg31%
Potassium 114mg3%
Carbohydrates 27g9%
Fiber 4g16%
Sugar 1g1%
Protein 5g10%
Vitamin A 1028IU21%
Vitamin C 20mg24%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.