Artichoke Heart and Green Olive Crostini – The Large Batch

I recently attended a work picnic celebrating the end of a hard, but fruitful year. Budget cuts, staff losses and all certainly have taken it’s toll on higher education in California, so you might think we didn’t have much to celebrate. But those that have remained deserve a bit of community, recognition and breathing room outside the institution. This event is generously funded from the personal pockets of our executive management and we convened at a beautiful park potluck style with grilled burgers, sausages, lots of summer salads and a huge table of desserts. I revisited my artichoke heart and green olive crostini recipe — because it is National Olive Month after all. Boy, was it a crowd pleaser! Nice to share something a little bit different, personal and tasty.

Unlike rowdy celebrations of the past, this was a quiet, demurred event with softly spoken conversations between colleagues who don’t always get a chance to visit, reminisce, and reacquaint themselves as human beings. That is how you regain your sense of community when it really matters.

Artichoke Heart and Green Olive Crostini – The Large Batch
Large Batch (makes ~48)

2 Baguettes, diagonally sliced about ½” thick
1 6 oz can Lindsey pitted green olives
1 14.75 oz jar Cara Mia Marinated Artichoke Hearts, drained
⅓ cup olive oil
1 teaspoon lemon juice
3 tablespoons chopped fresh herbs combined (flat leaf parsley, oregano, basil, sweet marjoram)
⅓ cup Parmesan Cheese, shredded, plus 3 oz for toppings)
⅛ teaspoon ground pepper
⅛ teaspoon ground fennel seed
⅛ teaspoon ground coriander
2 oz California Sun Dry, Smoked  Sun Dried Tomatoes, julienned (about half 3 oz pkg)

Preheat oven to 350, place baguette slices in single layer on cookie sheet, lightly brush tops with olive oil. Bake 5 minutes, flip over and bake another 5 minutes. Remove from oven and cool.

In a food process, combine artichoke hearts and olives, pulse until rough chopped. Add olive oil, lemon juice, chopped fresh herbs,spices and Parmesan cheese and pulse about 3 times to incorporate but not too long (don’t want to make mushy, just nice and chunky, with all ingredients well combined.)  

Assemble by spreading about a teaspoon on baguette slice, top with a nice piece or two of Parmesan cheese and julienned smoked sun dried tomato.