I just made this the second time & loved it both times. DS didnt care for it last time, but loved it today. I used slightly different olives & a different brand of artichokes. Added more garlic & dint have capers the first time & only a few this time. It's great without them, not sure how different it would be with them. I'm going to try leftovers with pasta as she suggests. Oh yeh, some of my olives were stuffed with garlic, some w/pimientos & some were plain. YUMMO!
ARTICHOKE-OLIVE CROSTINI
Adapted from Mario Batali
In addition for making great crostini, we tossed some of the leftover paste with pasta for dinner that next night and it was delicious. I think it would be especially good in a cold pasta dish, like a salad.
1 garlic clove, peeled and smashed
1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread
1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
2. Toast the bread on the oven rack for 6 minutes, 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.
Found it on this blog:
http://smittenkitchen.com/2009/04/artichoke-olive-crostini/
Over time small steps make a huge difference.
There's a difference between interest and commitment. When you're interested in doing something, you do it only when it's convenient. When you're committed to something, you accept no excuses; only results.
Second mini goal finally reached - another 5 lbs lost, for a total of 10. WooHoo! Next mini goal:
