Wow I actually cannot believe May went by entirely without a post! Here we are in June and that poor brussel sprout post has been hanging out to dry for 5 weeks. Sheesh! I guess I’ve been busy? I started a job (I know, it’s very unlike me) at a catering company which has been going well. I “trained” for and ran a half marathon (it’s not that impressive… I basically barely jogged and spaced out for 2 hours). I discovered Malaysian food. I rebuilt a deck (with a teeny tiny bit of muscular assistance from the-boyfriend-turned-F-word). And I have continued a steady, healthy trend of spastic failure when it comes to wedding planning. So all in all, it’s been a pretty standard month!
I made this literally 4 weeks ago, and am only now getting around to posting it. So if my measurements are off, blame my memory, not me! You can’t really mess this up, though. The topping is just a combination of flavors—you can add more or less of different ingredients as you please. Make sure you buy pitted kalamata olives to save yourself the excruciating pain of pitting those things as you chop.
Start with the baguette. Toast your ¼ inch rounds in a 350⁰ oven for about 10 minutes, until they’re crisp. Set these aside. In a bowl, combine the artichoke hearts, kalamata olives, capers, pecorino, parsley, and extra virgin olive oil. Toss it up, and spoon about 1 teaspoon of the mixture on each toasted baguette round. Throw these back in the oven for about 5 minutes until the cheese melts and the topping warms.
Serve right away or at room temp!
- French baguette, sliced into ¼ inch rounds
- 1 cup drained and chopped artichoke hearts
- ½-1 cup halved pitted kalamata olives
- ¼ cup drained capers
- 1 cup shredded pecorino cheese
- ¼ cup chopped parsley
- 2-4 tablespoons extra virgin olive oil
Makes about 50 little bites