Artichoke-Olive Crostini
A flavorful and easy-to-make appetizer featuring a tangy artichoke and olive topping on crusty bread. Perfect for parties and gatherings.
Details
- Author: CuisineSavvy
- Cuisine: Mediterranean
- Course: Appetizer
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Diet: Vegan
- Tags: #Vegan, #GlutenFreeOption, #Mediterranean, #QuickAndEasy
Nutritional Values
This appetizer is rich in healthy fats from olive oil and olives, with additional fiber and antioxidants from the artichokes. The use of gluten-free bread makes it suitable for those with gluten intolerance.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 180 kcal | -- |
| Total Fat | 14 g | -- |
| Saturated Fat | 2 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 450 mg | -- |
| Total Carbohydrate | 12 g | -- |
| Dietary Fiber | 3 g | -- |
| Total Sugars | 1 g | -- |
| Protein | 4 g | -- |
Ingredients
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 (use gluten-free bread for a GF option)
Instructions
1. Preheat your oven to 400°F (200°C). Place the bread slices on a baking sheet and toast in the oven for 5-7 minutes, or until golden and crisp. 2. In a food processor, combine the garlic, olives, capers, artichoke hearts, and olive oil. Pulse until the mixture is coarsely chopped but still chunky. 3. Spread the artichoke-olive mixture generously over each toasted bread slice. 4. Optional: Drizzle with a little extra olive oil and garnish with fresh herbs like parsley or basil if desired. 5. Serve immediately and enjoy this delicious Mediterranean appetizer.
Internal Recipes
- Gluten-Free Bread (Health Score: 80)
External Recipes
- Artichoke-Olive Crostini (Health Score: 70)
Allergens
None
HealthScore: 70
The health score reflects the balanced use of healthy fats from olive oil and olives, and the fiber content from artichokes. Adjustments can be made for lower sodium by using low-sodium olives and capers.