Monday, July 4, 2011

Recipe: Artichoke and Green Olive Spread

This is another super duper easy appetizer recipe.  I found it at a fabulous food blog, Smitten Kitchen, and for the most part I kept the recipe the same.  I did opt to use crackers instead of toasting bread for crostini.  I should share that it has been 100 degrees here and our new house doesn't have air conditioning.  There was no way I was going to turn on our oven.

Ingredients.

Not the prettiest appetizer but very delicious.

Artichoke and Green Olive Spread

Ingredients:
  • 1 garlic clove, peeled
  • 1 14-ounce can artichoke hearts, drained
  • 1 cup large green olives
  • 1 tablespoon capers
  • 1/4 cup extra virgin olive oil
  • Crackers or bread for serving

Directions:

  1. Put all ingredients, except the crackers or bread, in a food processor and pulse until it forms a coarse paste. 
  2. Pour into a small bowl and serve with crackers or bread.  
Notes:
This can be made up to two days beforehand.  Simply cover and refrigerate until ready to serve.

2 comments:

  1. Oh yes! This sounds superb~ I love salty food :-)

    ReplyDelete
  2. Also.... good thing you now have a heating and air person in the family ;-)

    ReplyDelete