Crostini with Artichokes and Olives

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2 (6 oz.) jar marinated artichoke hearts
1/2 cup green olives, pitted and chopped
1/2 teaspoon minced garlic
1/2 teaspoon lemon zest
1½ teaspoons extra-virgin olive oil
Salt and ground black pepper
a French baguette, cut into 1/2 inch thick slices


Drain and coarsely chop artichokes. Place in a bowl with the rest of the ingredients. Salt and pepper to taste.

Brush additional olive oil on both sides of sliced bread. Toast for 2 minutes, until just starting to crisp. 

To serve, spread the artichoke mixture onto the bread.


Adapted from Wine Country Cooking


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