Castella Imports

Olive & Artichoke Crostini


1 garlic clove, peeled and smashed
1 cup Castella Green Pitted Olives
1 tablespoon Castella Capers rinsed and drained
1 14-ounce can of Castella Artichoke Hearts, drained
1/4 cup Aegean Extra Virgin Olive Oil
8 large slices of crusty bread


  1. Preheat oven to 400°F
  2. In a food processor, process garlic, olives, capers, artichoke hearts and olive oil into a coarse paste
  3. Toast the bread on oven rack for 6 minutes, or until crisp and browned
  4. Spread olive paste thickly over the toast and serve