“Might Choke Artie, But It Won’t Choke Stymie”- Artichoke and Green Olive Tapenade on Garlic Toast
Since it’s holiday season, I thought it would be a good idea to give you all some good holiday party appetizer recipes. This tapenade and crostini recipe only took about 10 minutes to make and was delish! To tell you the truth, I’m not even a big fan of olives and I still thought this was a great appetizer!
What You Need:
1 Container of Mezzetta Marinated Artichoke Hearts
1/2 Cup Chopped Mezzetta Bleu Cheese Stuffed Olives
1/4 Cup Rondele Garlic and Herb Spreadable Cheese
1 Clove Garlic
1 Small Baguette (Sliced and toasted)
1. Rub the garlic clove on the toasted bread and set aside. Then, drain the liquid from the marinated artichoke hearts and roughly chop them. Then, roughly chop the olives as well.
2. In a small bowl, add half of the olives and half of the artichokes. Then spoon in the Rondele cheese. Use a hand mixer to whip the mixture together, make sure not to make it too smooth. Then, stir in the remaining olives and artichoke hearts. Stir until well combined.
3. Then spoon the mixture onto your garlic toasts. Serve with chopped grape tomatoes and yellow peppers.
2 years ago