Attention Artichoke Lovers!

Try this artichoke crostini for a quick, crowd pleasing appetizer. Great for cocktail parties and much more impressive than your classic bruschetta!

Per usual, I started with a recipe from one of my favorite go-to websites{in this case Martha Stewart}, and made it my own. My additions were the kalamata olives and tomatoes to add both color and kick.

To make this, you'll need:

• One 12-13 oz jar marinated artichokes, drained, rinsed & finely chopped
• Two tablespoons minced kalamata olives
• One handful finely chopped cherry or grape tomatoes
• 1/2 cup shredded Parmesan
• One baguette
• Olive oil
• Two tablespoons fresh chopped parsley
• Coarse salt and ground pepper

Directions:

• To make crostini:
• Preheat oven to 350 degrees
• Slice baguette and brush each piece with olive oil
• Season with salt and pepper and bake until golden (approx. 10 minutes)
• To make topping, combine artichokes, kalamata olives, tomatoes, parsley, Parmesan and two tablespoons olive oil. Season with salt and pepper.
• Dividing evenly, spoon topping onto crostini; recipe will make about 16 servings

Note: Crostini and topping can be made beforehand. However, wait to spoon the topping onto the crostini until you are ready to serve. Nobody wants soggy bread!