Crostini with Artichokes and Olives
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
Search One for the Table...
Senator Biden's Favorite Oatmeal Raisin Cookies
1 cup shortening or butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup raisins
nuts (optional)
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