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In addition to 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
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 slego
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Phil
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Stizla
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Shamrock11
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meyermk
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almeria_03
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FrannieZ
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